PICKLED VEGGIE AND TOMATO PESTO LOADED HUMMUS

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Quick and easy, Pickled Veggie and Tomato Pesto Loaded Hummus, topped with pickled veggies make a simple appetizer dip. Grab some pita rounds and vegetable sticks and let’s host a party!

Entertaining? These recipes make a lovely spread: Charcuterie Platter, Captain Rodney’s Chicken Dip, Mistletoe Margarita, and Bacon Chicken Ranch Pull-Apart Sliders.

Pickled veggie and tomato pesto loaded hummus

PICKLED VEGGIE AND TOMATO PESTO LOADED HUMMUS

Hummus is so easy to make and cheaper when you make it at home. Once you make it and see how incredibly simple it is, you’ll make it every time. Plus, making it from scratch is not only budget-friendly, I like that I can control the sodium and other ingredients when I make it.

This pickled veggie hummus dip is superbly delicious and looks great on your table. Party dips can be heavy, but this one is lighter and has healthy ingredients.

Pickled veggie and tomato pesto loaded hummus

VEGGIE AND TOMATO PESTO HUMMUS INGREDIENTS

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it as well as help the planet.💚

Here’s what you’ll need

  • Chickpeas. Rinsed & drained, reserve the liquid.
  • Tahini. 
  • Lime zested and juiced
  • Garlic You’ll need 2 cloves of garlic, minced.
  • Ground cayenne pepper and Tarragon. You need robust spices for hummus.
  • Himalayan salt more or less to taste
  • Olive oil plus more if needed

TOPPINGS

  • Stuffed green olives
  • Giardiniera. These are Italian pickled vegetables.
  • Kalamata olives
  • Sundried tomatoes chopped
  • Feta crumbled
  • Chickpeas whole
  • Extra virgin olive oil
  • Freshly cracked black pepper
  • Mini pitas (shown), pita chips, crackers, and naan for serving
  • Parsley chopped, for garnish

Pickled veggie and tomato pesto loaded hummus

HOW TO MAKE LOADED HUMMUS

It doesn’t take long to make this dip Prepping the veggies takes the most time.

You can combine everything else in the food processor. Then, simply top it with the desired veggies and serve it up with pita chips, cucumbers, carrots, celery, etc.

WHAT IS TAHINI?

Tahini is a condiment that originated in the Middle East. It’s made from toasted ground sesame. It’s very flavorful and a main ingredient in hummus. It makes hummus creamy and gives it flavor.

WHAT IS A SUBSTITUTE FOR TAHINI?

You can substitute any nut butter although subbing another nut butter will slightly affect the flavor. As well, you can omit it completely.

DOES TAHINI NEED TO BE STORED IN THE REFRIGERATOR?

Just like other kinds of nut butter, tahini can be stored at room temperature. However, it will last longer if stored in the refrigerator.

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FANS ALSO MADE

  1. Creamy Corn Bacon Dip
  2. Captain Rodney’s Boucan Chicken Dip 
  3. Bourbon Honey Steak Tips
  4. Loaded Hummus
  5. Buffalo Chicken Flatbread

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PICKLED VEGGIE AND TOMATO PESTO LOADED HUMMUS

This hummus is creamy and delicious. It's topped with a variety of pickled and fresh vegetables. This dip is packed with flavor and nutrients and just takes 10 minutes to make.
Author: Paula
5 from 14 votes
Print Pin Rate

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Prep Time: 10 minutes
Cook Time: 1 minute
Servings: 2 cups
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Ingredients

HUMMUS

  • 2 15-ounce cans chickpeas rinsed & drained, reserve the liquid
  • 1 tablespoon tahini
  • 1 medium lemon zested and juiced
  • 2 cloves garlic minced
  • 1 – 2 tablespoon olive oil plus more if needed
  • teaspoon ground cayenne pepper
  • ½ teaspoon Himalayan salt more or less to taste

TOPPINGS

  • 3 large stuffed green olives chopped or sliced
  • 1 tablespoon giardiniera like this
  • 1 tablespoon Kalamata olives
  • 2 tablespoons sundried tomato pesto
  • 2 tablespoons feta crumbled
  • 1 tablespoon additional chickpeas whole
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon freshly cracked black pepper
  • mini pitas (shown), pita chips, crackers, naan for serving
  • 1 teaspoon parsley chopped, for garnish

Instructions

HUMMUS

  • To the bowl of a food processor, add chickpeas, garlic, olive oil, lemon zest, and lemon juice. Pulse until finely ground.
  • Add 2-3 tablespoons of the reserved liquid from the can of chickpeas, tahini, salt, and cayenne pepper. Pulse until smooth, 3-5 minutes. Add more oil or chickpea liquid 1 tablespoon at a time until the hummus has reached the consistency that you want.
  • Taste and add salt if needed.
  • Spread your desired toppings and more olive oil, if desired, over the hummus and serve with mini pitas, pita chips, or naan.

Notes

The calorie for this recipe is the total calories for the whole recipe.

Nutrition

Calories: 419kcal | Carbohydrates: 16g | Protein: 6g | Fat: 41g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Cholesterol: 16mg | Sodium: 1250mg | Potassium: 142mg | Fiber: 3g | Sugar: 3g | Vitamin A: 281IU | Vitamin C: 31mg | Calcium: 135mg | Iron: 1mg
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