Pesto Hummus with Homemade Pita Chips

Pesto Hummus is delicious served with homemade pita chips for a party appetizer, packed as a school lunch, spread on a sandwich, or as a dinner side dish.

For the pesto hummus:

2 – 14-ounce cans of chickpeas, drained and rinsed
½ cup fresh basil leaves
⅓ cup grated parmesan cheese
¼ – ½ cup olive oil (depending on how creamy you want it to be)
1 teaspoon sea salt
3-4 garlic cloves, grated with a Microplane or very finely minced
Juice from 1 lemon
Optional garnishes: olive oil, pesto, toasted pine nuts, parmesan

For the pita chips:

6 pieces of pita bread
1 tablespoon olive oil
A generous pinch of each: sea salt, pepper, oregano, thyme, and red pepper flakes

View the full recipe at The Endless Meal →