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Spinach Pesto Hummus Dip with Homemade Pita Chips (09.26.13)

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Posted at 10:50 AM, Sep 26, 2013
and last updated 2013-09-26 12:52:05-04

Hummus:

  • 2 cups loosely packed fresh spinach
  • 2 garlic cloves
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons tahini
  • 4 tablespoons lemon juice (from one lemon)
  • 2 tablespoons water
  • 30 ounces cooked garbanzo beans (canned or homemade)
  • no-salt seasoning and pepper, to taste

Chips:

  • 4 whole wheat pitas, cut into 1/8 triangles
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoon parmesan cheese
  • 1 teaspoon no-salt seasoning
  • 1/2 teaspoon paprika
  • Preheat oven to 400 degrees.

For the hummus, place all the ingredients except for beans into a food processor and process until smooth. Add beans, no-salt seasoning and pepper; process again. Set aside.

On a large baking sheet, place the pita chips. Brush with the oil. Bake for 5-7 minutes until crisp. Season with cheese, no-salt seasoning and paprika. Serve warm with hummus.