Layered Hatch Chile Hummus Dip With Toasted Pita Chips
This Layered Hatch Chile Hummus Dip by Chef Tom Fraker includes a fresh-made hummus topped with pesto, fresh veggies, pine nuts and feta cheese with pita chips for dipping.
Melissa’s Peeled & Steamed Chickpeas
Melissa’s seedless lemon
Melissa’s Peeled Garlic
New Mexico Hatch Chiles
roasted; peeled; stemmed and seeded
Melissa’s Pine Nuts
Melissa’s Italian Style Basil Pesto
Melissa’s Veggie Sweet Mini Peppers
sliced into rounds
Melissa’s Mini Cucumbers
Mini San Marzano Tomatoes
Grated Parmesan Cheese
Sliced Black Olives
Fresh Chopped Cilantro for garnish
1 package Pita Bread, cut into triangles
Place the chickpeas and the next 5 ingredients into a food processor and blend until smooth.
In a dry sauté pan, add the pine nuts and toast them watching and stirring so that they don’t burn.
In a clear 9×13 dish, spread the hummus evenly across the bottom. Beginning with the pine nuts, layer them and the next 7 ingredients. Sprinkle with the cilantro and serve with the pita chips.