IngredientsFor the hummus:
2 packages Melissa’s Peeled & Steamed Chickpeas
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
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 garnishDirections
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.