Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Green and Red Pesto Hummus Dip
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 287
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 4 mg
- Sodium
- 329 mg
Dying to know our favorite party dips? The easy answer is pesto and hummus. Here we've combined hummus with two different colors of pesto to create the end-all-be-all dip for any gathering. As a finishing touch, swirl together the vibrant green and red pesto hummus to create a gorgeous yin and yang design.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 287
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 4 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 4 mg
- Sodium
- 329 mg
Ingredients
Directions
- Add the sun-dried tomatoes, 3 tablespoons of the olive oil, 2 tablespoons of the Parmesan, 1 tablespoon of the pine nuts and 1 of the garlic cloves to a food processor. Blend, scraping down the sides and base of the bowl with a rubber spatula as necessary, until a smooth paste forms, about 1 minute. Season with kosher salt and pepper. Add 1/2 cup of the hummus and blend until evenly combined and smooth. Transfer the red pesto hummus to a small bowl. Clean the bowl and blade of the food processor.
- Add the basil leaves and the remaining 3 tablespoons olive oil, 2 tablespoons Parmesan, 1 tablespoon pine nuts and 1 garlic clove to the food processor. Blend, scraping down the sides and base of the bowl as necessary, until a smooth paste forms. Season with salt and pepper. Add the remaining 1/2 cup hummus and blend until evenly combined and smooth. Transfer the green pesto hummus to a separate bowl.
- To serve, carefully spoon the red pesto hummus into half of a serving bowl and the green pesto hummus into the other half. Smooth the tops of each with the back of a spoon, then gently swoop the green pesto hummus into the red pesto hummus. Drizzle with more olive oil and top with some sea salt and pepper. Serve alongside pita chips.
