Chef Tom Fraker
Layered Hatch Chile Hummus Dip with Toasted Pita Chips
Category
Appetizer
Servings
6 - 8 servings
Prep Time
20 minutes
Cook Time
15 minutes
Author:
Chef Tom Fraker
A meal in itself, but meant to be shared with family and friends.
Ingredients
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2 packages Melissa’s Peeled & Steamed Chickpeas/Garbanzo Beans
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1 Lemon, juiced
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2 cloves Melissa’s Peeled Garlic
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2/3 cup Tahini
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6 New Mexico Hatch Chiles, roasted, peeled, stemmed and seeded (see Chef tips below)
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1 pinch Kosher Salt
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1 package Melissa’s Pine Nuts
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1 jar Melissa’s Italian Style Basil Pesto
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8 Melissa’s Veggie Sweet Mini Peppers, sliced into rounds
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4 Melissa’s Mini Cucumbers, diced
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1/2 cup Feta Cheese, crumbled
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1/4 cup Grated Parmesan Cheese
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3/4 cup Sliced Black Olives
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Fresh Chopped Cilantro for garnish
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1 package Pita Bread, cut into triangles, toasted
For the hummus
Directions
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.
Filed in:
Appetizer,
Baby Heirloom Tomatoes,
Basil Pesto,
Chickpea,
Chickpeas,
Cilantro,
Cucumbers,
Dip,
Garbanzo,
Garbanzo Beans,
Hatch,
Hatch Pepper,
Hummus,
Italian Pine Nuts,
Layered Hatch Chile Hummus Dip with Toasted Pita Chips,
Mini Cucumbers,
Mini Peppers,
Mini San Marzano Tomatoes,
Organic Lemons,
Peeled & Steamed Chickpeas,
Peeled Garlic,
Pesto,
Pine Nuts,
Tomatoes,
Veggie Sweet,
Veggie Sweet Mini Peppers
