This is one of my favorite dips because it is both rich in immune boosting veggies and the homemade hummus makes it a strong protein source. I use it as a complete meal – pita chips and all. My kids devour it.


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  • 1 tablespoon minced garlic, 6 cloves (let sit 10 minutes)
  • 1 (6.5 oz) jar of marinated artichokes, drained and chopped
  • 3 roma tomatoes, chopped (pick reddest ones)
  • 3 tablespoons chopped red onion
  • 3 tablespoons chopped fresh basil
  • 1/4 cup sliced black olives
  • salt and pepper to taste
  • Homemade Hummus
  • 1 large garlic clove, minced (let sit 10 minutes)
  • 1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
  • 1/4 cup (59 ml) well-stirred tahini, use store-bought, this is sesame seed paste
  • 1 15-ounce can chickpeas, drained and rinsed (garbanzo beans)
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 2 to 3 tablespoons water
  • 4 whole wheat pita bread rounds cut into 6 triangles
  • Take the time to open up the pockets and split each triangle into two pieces. To save time I often just skip this step. It is fine to purchase store bought whole-wheat pita chips. They have more salt, often are fried, and to me don’t taste as great as the homemade pita chips. Look for baked on the label if you buy them.




1. Preheat over to 425’F.

2. Mince the 6 garlic cloves for the salsa and one clove for hummus first. This allows them to sit for 10 minutes.


3. Combine and mix all the salsa ingredients together in a bowl.


4. For the hummus, put lemon juice and tahini in food processor (or blender) and blend for one minute until it turns lighter in color and thicker. Scrape sides down and blend another 30 seconds.

5. Add the olive oil, minced garlic, cumin and the salt to the whipped tahini and lemon juice mixture. Blend for 30 seconds, scrape sides and bottom of bowl then blend another 30 seconds. If using a blender, you will need to scrape and turn over the hummus and blend several times. I typically use a blender and it turns out great. Add water as needed to thicken and blend until smooth. After blended, add salt and pepper and blend for desired taste.


6. To make baked pita chips, arrange pita bread triangles on baking sheet. Bake until crisp, approximately 7 to 8 minutes.


NOTE: Quick meal with leftovers: mix dip with equal parts cooked quinoa and roll up in a large romaine lettuce leaf or tortilla. Yum!

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I am a mother of 4, active in my church and community, and passionate about making food food fun, high energy and fascinating. I have no extra time to be slaving away in the kitchen or going to special markets for unusual ingredients and I doubt you do either. I will never ask you to eat food you don’t love. Read more >>

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