Hummus pesto with pimento peppers and homemade tortilla chips

Quick and easy hummus pesto with pimento peppers that’s full of flavor!

The Deets

OMG this dip is so good: this is a hummus pesto with pimento peppers and homemade tortilla chips. Talk about the best of both worlds…a fusion of Mediterranean and Italian flavors! I have been putting this dip on toast, as an app, or with eggs, 👌🏼. It’s been the best to have in the fridge. This dip is SO easy to make — throw all of your ingredients (chickpeas, basil leaves, olive oil, garlic, lemon, parm cheese, and pine nuts) into a food processor and voila! Enjoy the same great texture from a traditional hummus, but with a fun twist! You’re all set to take your snacking game to the next level with this hummus pesto!! Bring this as an app to your next party — it’s a crowdpleaser! Plate the dip in a cheery bowl and serve the tortilla chips alongside. Bonus: Make your chips from scratch as well! I included the easy steps to make homemade tortilla chips below. And if you can’t get enough of this treat, be sure to check out my other easy dip recipes for even more snacking inspiration here!

Here’s how to make it:

Hummus pesto with pimento peppers and homemade tortilla chips

Print Recipe


  • 1 can of chickpeas
  • 3/4 cup basil leaves
  • 3/4 cup olive oil + more for topping
  • 2 garlic cloves, chopped
  • Juice of 1 lemon
  • 1/2 cup parm cheese
  • Salt/pepper
  • 1/4 cup pine nuts + more for garnish
  • Pimento peppers for garnish
  • Tortilla chips (these are homemade! Recipe to come)

The chips:

  • Flour tortillas
  • Cooking oil of choice (this is peanut oil)
  • Seasonings of choice, I used garlic powder, flaky salt and cayenne pepper.


  • In a food processor, combine all ingredients and blend until combined. Taste and adjust accordingly.
  • Spread on a serving dish and top with a drizzle of olive oil and pine nuts.
  • Homemade chips recipe to come! Stay tuned!

The chips:

  •  Cut tortilla into 6 triangle wedges. Meanwhile heat oil in a deep pan. There should be about 1/4 inch of oil
  • Take a tiny piece of tortilla and add to your oil to really know when your oil is hot (unless you have a thermometer, which should read around 350). When the test tortilla is sizzling, your oil is ready and you can start putting in your triangles.
  • Fry for about 3 min or until they start to brown on both sides. Transfer to a plate that is lined with a paper towel.
  •  Immediately add on your seasonings while the oil is still wet so that they stick. Enjoy!


Note: Tortillas will fry better if they’re dry. If you can, leave them out overnight.

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.