Cheesy Margherita Pizza Hummus with Pesto Pita Chips

• Vegetarian

• Produce

  • 1/2 cup Basil
  • 2 cloves Garlic
  • 2 tsp Oregano, dried
  • 1/2 cup Sun dried tomatoes
  • 2 (15 ounce cans White beans

• Canned Goods

  • 2 tbsp Tomato paste

• Condiments

  • 1/4 cup Lemon juice
  • 1/4 cup Pesto
  • 1/4 cup Tahini

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 4 Pitas, wedges

• Dairy

  • 1 cup Mozzarella
  • 1/4 cup Parmigiano reggiano

Found on closetcooking.com

Description

Ingredients

• 2 (15 ounce) cans (~3 cups) white beans, drained and rinsed
• 1/4 cup tahini
• 1/4 cup lemon juice (~1 lemon)
• 2 cloves garlic, minced
• 1/2 cup basil, julienned
• 1/2 cup sun-dried tomatoes, coarsely chopped
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 1 cup mozzarella, shredded
• 1/4 cup parmigiano reggiano (parmesan), grated
• salt to taste
• 4 pitas cut into wedges
• 2 tablespoons olive oil
• 1/4 cup pesto

Directions

• Puree everything, except the 1/2 of the basil and 1/2 of the sundried tomatoes, in a food processor or blender adding water (or olive oil) as required to get the desired consistency.
• Bake in a preheated 400F/200C oven until bubbling on the sides, about 10-15 minutes, to melt the cheese in the dip.
• Serve topped with the remaining basil and sun-dried tomatoes.
• Brush bottom of the pitas with oil and the top with the pesto, cut into triangles and name in a preheated oven, with the basil side up, until golden brown and crispy, about 10 minutes.

Nutrition