With the New Year quickly approaching I have been thinking about snacks for a New Years Eve party and this cheesy margherita pizza hummus with pesto pita chips was high on my list! I first came across the idea for the cheesy margherita pizza hummus on Half Baked Harvest a while ago and I just had to save it to try for a special occasion. I mean, you really can’t go wrong with a with all of the flavours of margherita pizza from the melted mozzarella, to the tomatoes and the basil, in a dip! Yum! And this particular dip uses a base of white beans to keep it on the lighter, healthier side while remaining so nice and smooth and creamy. The hummus part of the name comes from the fact that this dip uses a bean, white beans rather than chickpeas in this case, along with the classic tahini and lemon combo of hummus! The tomato part of the margherita pizza comes from tomato paste and sundried tomatoes, which both pack a ton of flavour, and the basil comes fresh basil in the dip as well as basil pesto baked on pita chips for dipping! Whether you are serving this cheesy margherita pizza hummus with pesto pita chips for your New Years Eve party or some other occasion it’s sure to be a winner and disappear quickly!
Top with mozzarella and bake!!!
Cheesy Margherita Pizza Hummus with Pesto Pita Chips
A cheesy margherita pizza inspired bean dip with tomato, basil and mozzarella!
ingredients
- 2 (15 ounce) cans (~3 cups) white beans, drained and rinsed
- 1/4 cup tahini
- 1/4 cup lemon juice (~1 lemon)
- 2 cloves garlic, minced
- 1/2 cup basil, julienned
- 1/2 cup sun-dried tomatoes, coarsely chopped
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 1 cup mozzarella, shredded
- 1/4 cup parmigiano reggiano (parmesan), grated
- salt to taste
- 4 pitas cut into wedges
- 2 tablespoons olive oil
- 1/4 cup pesto
For the pizza hummus:
For the pesto pita chips:
directions
- Puree everything, except the 1/2 of the basil and 1/2 of the sundried tomatoes, in a food processor or blender adding water (or olive oil) as required to get the desired consistency.
- Bake in a preheated 400F/200C oven until bubbling on the sides, about 10-15 minutes, to melt the cheese in the dip.
- Serve topped with the remaining basil and sun-dried tomatoes.
- Brush bottom of the pitas with oil and the top with the pesto, cut into triangles and name in a preheated oven, with the basil side up, until golden brown and crispy, about 10 minutes.
For the pizza hummus:
For the pesto pita chips:
Option: Replace the white beans with chickpeas.
Option: Top the dip with mozzarella before baking!
Note: If you cooked dry beans then the heat from the still warm beans will melt the cheese and you can skip baking unless you top with extra mozzarella that need to be melted.
Option: Add pepperoni, green pepper, mushrooms, or your favourite pizza toppings.
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White Bean and Roasted Red Pepper Dip
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Lasagna Dip
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No Crust Pepperoni Pizza
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Roasted Garlic and Parmesan White Bean Dip
Everything Bagel Hummus
This dip looks amazing, Kevin, can't wait to try it!
Just wondering, is it dip two ways? One just as a hummus and the other covered in cheese and baked? The photos have me puzzled.
Delicious recipe!! Happy new year 🙂