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White Bean Hummus with Edamame, Arugula Pesto and Fresh Basil with Honey Wheat Pita Chips

2013-04-11 15.16.47 (800x598)

White Bean Hummus with Edamame, Arugula Pesto and Fresh Basil

Appetizer, Mediterranean, Edamame, Cumin, Basil, Arugula, White bean, Lemon juice
Cooks in    Serves 3 Cups
  • 2 Garlic Cloves - minced
  • 1/2 tsp. Cumin - ground
  • 1/8 tsp. Red Pepper Flakes
  • 1/4 Cup Fresh Basil - lightly chopped
  • 15 oz. Can White Cannelini Beans - drained and rinsed
  • 1/3 Cup Tahini
  • 1/2 Cup Frozen Edamame - steamed and cooled
  • 1/4 Cup Arugula Pesto - see note
  • 1/2 Cup Olive Oil - extra virgin
  • 1/4 Cup Fresh Lemon Juice
  • 1/4 Cup Water - optional
  • Kosher Salt and Fresh Ground Black Pepper
  • In a food processor, add the garlic, cumin, red pepper flakes, fresh basil and the white beans and pulse until just blended.
  • Also, add the tahini, edamame and the arugula pesto and blend until all ingredients are thoroughly mixed.
  • Gradually add the olive oil until well blended and then add the lemon juice and kosher salt and black pepper to taste.
  • If the hummus is to thick, add more lemon juice. If still very thick, add a small amount of water until the correct consistency is reached.
  • Scrap mixture into a bowl and refrigerate until chilled and serve immediately with Honey Wheat Pita Chips (recipe to follow in next post.

Honey Wheat Pita Chips

Honey Wheat Pita Chips

These are a healthy and popular version of pita chips that flew out the door of the cafe. They are a great snack to go with smoked trout dip, hummus, salsa and more.


  • 1 Package Whole Wheat Tortillas - 9-inch, very thick and hearty
  • Extra-Virgin Olive Oil - good quality
  • Kosher Salt


  1. Preheat oven to 350 degrees.
  2. Remove the tortillas from the package and place on a cutting board. With a pastry brush, brush the olive oil on both sides of each tortillas. The oil needs to be applied very evenly, so as not to have hot spots. At this point, the tortillas can be stacked on top of each other and then proceed to the next step.
  3. WIth a sharp knife, cut the tortillas in half, and then cut each half in half. The cut each quarter into three wedges. You will end up with 12 wedges from each tortilla.
  4. Place the pieces on a baking sheet. Sprinkle lightly with kosher salt. Bake 10 to 20 minutes. Remove from oven. Let cool on baking sheet.
  5. Serve immediately or store in an air-tight container. They stay fresh for a long time.

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