Seed/Nut Free Pesto Hummus & Spicy Pita Chips


Sumptuous Snacks!

The following is a fantastic take on hummus that takes it to new heights, introducing pesto to the party! One other alteration for this recipe is that we’re making it something EVERYONE can eat! Most hummus contains tahini, which is a sesame butter and problematic for those who are allergic to sesame seeds. This allergy-friendly version is a crowd-pleasing appetizer that can be whipped up in less than five minutes.


1 (15-ounce) can garbanzo beans or chickpeas, rinsed and drained

1/2 cup fresh basil leaves.

1/3 cup grated parmesan cheese.

1/4 – 1/2 cup olive oil (depending on how creamy you want it to be)

2 tbsp water

1 clove garlic, crushed

1 lemon, juiced

1/2 tsp ground cumin

¼ tsp coriander

½ tsp coarse kosher salt

Dash paprika, for garnish

In a food processor, combine garbanzo beans, water, garlic, lemon juice, cumin, salt and oil. Process for 2 full minutes, until mixture is smooth and creamy. Transfer to serving bowl and garnish with dash of paprika. Serve with a variety of veggies (celery, carrot, cucumber, zucchini etc and pita for dipping.




These yummy chips are great with hummus, guacamole or any dip

2 tablespoons olive oil

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/4 teaspoon fresh ground black pepper

1/4 teaspoon salt

3 whole-wheat or regular pitas, cut into 1/8's

Preheat oven to 350 degrees F. Combine olive oil and all spices in a large bowl. Add pita wedges and toss to coat, Spread in 1 layer on a baking sheet and bake for about 15 minutes, tossing once, or until pita is brown and crisp. Cool completely before serving.