Tortilla Cups with Hummus Pesto, Feta, and Pomegranate Seeds Recipe

Introduction

These Tortilla Cups with Hummus Pesto are a delightful and vibrant appetizer perfect for any occasion. Crispy tortilla shells filled with creamy, flavorful hummus pesto create a satisfying bite packed with fresh herbs and tangy toppings.

Ingredients

• 3 large flour tortillas
• Olive oil
• Olive oil spray
• 240 g canned chickpeas
• 1 bunch fresh basil
• 16 g pine nuts
• 1 garlic clove
• 1 tbsp tahini
• ½ lemon
• Salt and black pepper
• 30 ml olive oil
• 30 ml ice-cold water
• Crumbled feta
• Pomegranate seeds
• Extra virgin olive oil
• Fresh basil leaves

Instructions

1. Step 1: Preheat the oven to 190°C (375°F) with fan. Generously grease a 12-hole muffin tin with olive oil. Using a 10cm round cutter, cut 12 circles from the tortillas and gently press each one into the muffin wells to form small cups. Lightly spray the fitted tortillas with olive oil.
2. Step 2: Bake the tortilla cups for 7 to 8 minutes until lightly golden and crisp, watching closely to prevent burning. Remove from the oven and let cool completely in the tin before carefully lifting them out; they will firm up as they cool.
3. Step 3: Optional: To make extra smooth hummus, remove chickpea skins by gently rubbing chickpeas in water and skimming off skins, or simmer with ½ teaspoon baking soda for 5–10 minutes, then rinse and remove skins. Otherwise, use chickpeas straight from the can.
4. Step 4: Add chickpeas, basil, pine nuts, garlic, tahini, lemon juice, salt, pepper, olive oil, and ice-cold water to a food processor. Blend until completely smooth and creamy, scraping down sides as needed. Adjust seasoning and add more water if too thick.
5. Step 5: Spoon or pipe the hummus pesto evenly into the cooled tortilla cups, keeping edges visible for crunch. Top with crumbled feta, pomegranate seeds, a drizzle of extra virgin olive oil, and a fresh basil leaf.
6. Step 6: Serve immediately to keep the cups crisp and the hummus smooth.

Tips & Variations

• For a nut-free version, replace pine nuts with toasted sunflower seeds or omit them entirely.
• Use whole wheat or corn tortillas for a different flavor and texture.
• Add a pinch of smoked paprika or chili flakes to the hummus pesto for a spicy kick.
• Make the hummus pesto ahead and store in the fridge, but assemble the cups just before serving to maintain crispness.

Storage

Store the hummus pesto in an airtight container in the refrigerator for up to 3 days. The tortilla cups are best enjoyed fresh but can be stored separately in an airtight container at room temperature for 1-2 days. Avoid assembling in advance to prevent sogginess. Reheat the tortilla cups briefly in the oven to restore crispness if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade hummus instead of making hummus pesto?

Yes, you can use your favorite homemade or store-bought hummus, but blending it with fresh basil, pine nuts, and lemon juice will enhance the flavor to mimic the pesto style.

How do I prevent the tortilla cups from becoming soggy?

Make sure to bake the tortilla cups until crisp and cool them completely before filling. Serve them immediately after assembling to keep the shells crunchy.