Hummus pesto with pimento peppers and homemade tortilla chips

OMG this dip is so good: this is a hummus pesto with pimento peppers and homemade tortilla chips. I have been putting this dip on toast, as an app, with eggs, 👌🏼 been the best to have in the fridge. Bonus: Make your chips from scratch as well! 

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.