GREEN AND RED PESTO HUMMUS DIP

Green and Red Pesto Hummus Dip image

Provided by Food Network Kitchen

Time 20m

Yield 3 cups

Number Of Ingredients 10

1/4 cup oil-packed sun-dried tomatoes (2 ounces)
6 tablespoons olive oil, plus more for serving
1/4 cup grated Parmesan
2 tablespoons pine nuts
2 small cloves garlic
1 cup prepared hummus
Kosher salt and freshly ground black pepper
1 cup fresh basil leaves
Flaky sea salt, such as Maldon, for serving
Pita chips, for serving

Steps:

Add the sun-dried tomatoes, 3 tablespoons of the olive oil, 2 tablespoons of the Parmesan, 1 tablespoon of the pine nuts and 1 of the garlic cloves to a food processor. Blend, scraping down the sides and base of the bowl with a rubber spatula as necessary, until a smooth paste forms, about 1 minute. Season with kosher salt and pepper. Add 1/2 cup of the hummus and blend until evenly combined and smooth. Transfer the red pesto hummus to a small bowl. Clean the bowl and blade of the food processor.
Add the basil leaves and the remaining 3 tablespoons olive oil, 2 tablespoons Parmesan, 1 tablespoon pine nuts and 1 garlic clove to the food processor. Blend, scraping down the sides and base of the bowl as necessary, until a smooth paste forms. Season with salt and pepper. Add the remaining 1/2 cup hummus and blend until evenly combined and smooth. Transfer the green pesto hummus to a separate bowl.
To serve, carefully spoon the red pesto hummus into half of a serving bowl and the green pesto hummus into the other half. Smooth the tops of each with the back of a spoon, then gently swoop the green pesto hummus into the red pesto hummus. Drizzle with more olive oil and top with some sea salt and pepper. Serve alongside pita chips.