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Layered Hatch Chile Hummus Dip with Toasted Pita Chips
Recipe by Chef Tom Fraker

Layered Hatch Chile Hummus Dip with Toasted Pita Chips

For the hummus:
2 packages Melissa’s Peeled & Steamed Chickpeas
1 Lemon, juiced
2 cloves Melissa’s Peeled Garlic
2/3 cup Tahini
6 New Mexico Hatch Chiles, roasted; peeled; stemmed and seeded
1 pinch Kosher Salt

1 package Melissa’s Pine Nuts
1 jar Melissa’s Italian Style Basil Pesto
8 Melissa’s Veggie Sweet Mini Peppers, sliced into rounds
4 Melissa’s Mini Cucumbers, diced
1 cup Baby Heirloom Tomatoes or Mini San Marzano Tomatoes
1/2 cup Feta Cheese, crumbled
1/4 cup Grated Parmesan Cheese
3/4 cup Sliced Black Olives
Fresh Chopped Cilantro for garnish

1 package Pita Bread, cut into triangles; toasted

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 9x13 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. Makes about 6-8 servings.