PICKLED VEGGIE AND TOMATO PESTO LOADED HUMMUS

5 from 14 votes

PICKLED VEGGIE AND TOMATO PESTO LOADED HUMMUS

This hummus is creamy and delicious. It's topped with a variety of pickled and fresh vegetables. This dip is packed with flavor and nutrients and just takes 10 minutes to make.

Course Appetizer, Appetizer - dip

Cuisine American, Mediterranean

Keyword feta, hummus

Prep Time 10

Cook Time 1

Servings cups

Calories 419kcal

Author Paula

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

The calorie for this recipe is the total calories for the whole recipe.

Nutrition