Green and Red Pesto Hummus Dip
- Level: Easy
- Yield: 3 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 287
- Total Fat
- 23
- Saturated Fat
- 4
- Carbohydrates
- 14
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 7
- Cholesterol
- 4
- Sodium
- 329
- Total: 20 min
- Active: 20 min
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
- 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.