Green and Red Pesto Hummus Dip

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.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 3 cups
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Ingredients

1/4 cup oil-packed sun-dried tomatoes (2 ounces)

6 tablespoons olive oil, plus more for serving  

1/4 cup grated Parmesan  

2 tablespoons pine nuts  

2 small cloves garlic 

1 cup prepared hummus  

Kosher salt and freshly ground black pepper 

1 cup fresh basil leaves 

Flaky sea salt, such as Maldon, for serving  

Pita chips, for serving  

Directions

  1. 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.
  2. 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.  
  3. 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.