Hummus with green and red pesto

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 287, total fat 23 G., saturated fats 4 G., proteins 7 G., carbohydrates 14 G., fiber 4 G., cholesterol 4 mg, sodium 329 mg, sugar 1 G.

Pesto and hummus are two of the most popular party dips. This recipe combines hummus with two different types of homemade pesto—red and green—to create a vibrant and delicious appetizer for any occasion. For a finishing touch, gently swirl the green and red hummus to create a yin and yang symbol. Serve with pita chips for dipping.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup sun-dried tomatoes in oil (60 g)
6 tbsp olive oil + extra for serving
1/4 tbsp. grated parmesan
2 tablespoons pine nuts
2 small cloves of garlic
1 tbsp. ready-made hummus
1 cup fresh basil leaves
Sea salt flakes, such as Maldon, to serve
Pita chips, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: hummus, sun-dried tomatoes, Parmesan cheese, pine nuts, basil, pita chips

Cooking the dish according to the recipe:

Place the sun-dried tomatoes, 3 tablespoons olive oil, 2 tablespoons Parmesan, 1 tablespoon pine nuts, and 1 clove garlic in a food processor. Process, scraping down the sides of the bowl as needed with a rubber spatula, until a smooth paste forms, about 1 minute. Season with coarse salt and black pepper. Add 1/2 cup hummus and process until smooth. Transfer the hummus and red pesto to a small bowl. Wash the bowl and blade of the food processor.
Place the basil leaves, the remaining 3 tablespoons olive oil, 2 tablespoons Parmesan, 1 tablespoon pine nuts, and 1 clove garlic in a food processor. Process, scraping down the sides of the bowl as needed with a rubber spatula, until smooth. Season with salt and pepper to taste. Add the remaining 1/2 cup hummus and process until smooth. Transfer the hummus and green pesto to a separate bowl.

To serve, carefully spoon the red hummus onto one half of a serving bowl and the green hummus onto the other half. Smooth the surface of each hummus with the back of a spoon, then gently fold the green hummus into the red. Drizzle with olive oil and season with sea salt and pepper. Serve with pita chips.

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