PICKLED VEGGIE AND TOMATO PESTO LOADED HUMMUS
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Quick and easy, Pickled Veggie and Tomato Pesto Loaded Hummus, topped with pickled veggies make a simple appetizer dip. Grab some pita rounds and vegetable sticks and let’s host a party!
Entertaining? These recipes make a lovely spread: Charcuterie Platter, Captain Rodney’s Chicken Dip, Mistletoe Margarita, and Bacon Chicken Ranch Pull-Apart Sliders.
PICKLED VEGGIE AND TOMATO PESTO LOADED HUMMUS
Hummus is so easy to make and cheaper when you make it at home. Once you make it and see how incredibly simple it is, you’ll make it every time. Plus, making it from scratch is not only budget-friendly, I like that I can control the sodium and other ingredients when I make it.
This pickled veggie hummus dip is superbly delicious and looks great on your table. Party dips can be heavy, but this one is lighter and has healthy ingredients. And, if you love spicy, try Supremely Spicy Hummus.
VEGGIE AND TOMATO PESTO HUMMUS INGREDIENTS
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it as well as help the planet.💚
Here’s what you’ll need
- Chickpeas. Rinsed & drained, reserve the liquid.
- Tahini.
- Lime zested and juiced
- Garlic You’ll need 2 cloves of garlic, minced.
- Ground cayenne pepper and Tarragon. You need robust spices for hummus.
- Himalayan salt more or less to taste
- Olive oil plus more if needed
TOPPINGS
- Stuffed green olives
- Giardiniera. These are Italian pickled vegetables.
- Kalamata olives
- Sundried tomatoes chopped
- Feta crumbled
- Chickpeas whole
- Extra virgin olive oil
- Freshly cracked black pepper
- Mini pitas (shown), pita chips, crackers, and naan for serving
- Parsley chopped, for garnish
HOW TO MAKE LOADED HUMMUS
It doesn’t take long to make this dip Prepping the veggies takes the most time.
You can combine everything else in the food processor. Then, simply top it with the desired veggies and serve it up with pita chips, cucumbers, carrots, celery, etc.
WHAT IS TAHINI?
Tahini is a condiment that originated in the Middle East. It’s made from toasted ground sesame. It’s very flavorful and a main ingredient in hummus. It makes hummus creamy and gives it flavor.
WHAT IS A SUBSTITUTE FOR TAHINI?
You can substitute any nut
DOES TAHINI NEED TO BE STORED IN THE REFRIGERATOR?
Just like other kinds of nut
FANS ALSO MADE
- Creamy Corn Bacon Dip
- Captain Rodney’s Boucan Chicken Dip
- Bourbon Honey Steak Tips
- Loaded Hummus
- Buffalo Chicken Flatbread
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PICKLED VEGGIE AND TOMATO PESTO LOADED HUMMUS
Ingredients
HUMMUS
- 2 15-ounce cans chickpeas rinsed & drained, reserve the liquid
- 1 tablespoon tahini
- 1 medium lemon zested and juiced
- 2 cloves garlic clove minced
- 1 – 2 tablespoon olive oil plus more if needed
- ⅛ teaspoon ground cayenne pepper
- ½ teaspoon Himalayan salt more or less to taste
TOPPINGS
- 3 large stuffed green olives chopped or sliced
- 1 tablespoon giardiniera like this
- 1 tablespoon Kalamata olives
- 2 tablespoons sun-dried tomato pesto
- 2 tablespoons feta cheese crumbled
- 1 tablespoon additional chickpeas whole
- 1 tablespoon extra virgin olive oil
- ½ teaspoon black pepper
- mini pitas (shown) pita chips, crackers, naan-for serving
- 1 teaspoon fresh parsley chopped, for garnish
Instructions
HUMMUS
- To the bowl of a food processor, add chickpeas, garlic, olive oil, lemon zest, and lemon juice. Pulse until finely ground.
- Add 2-3 tablespoons of the reserved liquid from the can of chickpeas, tahini, salt, and cayenne pepper. Pulse until smooth, 3-5 minutes. Add more oil or chickpea liquid 1 tablespoon at a time until the hummus has reached the consistency that you want.
- Taste and add salt if needed.
- Spread your desired toppings and more olive oil, if desired, over the hummus and serve with mini pitas, pita chips, or naan.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.