Name: Tortilla Cups with Hummus Pesto, Feta, and Pomegranate Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Mediterranean
Ingredients: 3 large flour tortillas; Olive oil (for greasing); Olive oil spray; 240 g canned chickpeas; 1 bunch fresh basil; 16 g pine nuts; 1 garlic clove; 1 tbsp tahini; ½ lemon (juice); Salt and black pepper, to taste; 30 ml olive oil; 30 ml ice-cold water; Crumbled feta cheese; Pomegranate seeds; Extra virgin olive oil (for drizzling); Fresh basil leaves

Ingredients

3 large flour tortillas

Olive oil (for greasing)

Olive oil spray

240 g canned chickpeas

1 bunch fresh basil

16 g pine nuts

1 garlic clove

1 tbsp tahini

½ lemon (juice)

Salt and black pepper, to taste

30 ml olive oil

30 ml ice-cold water

Crumbled feta

Pomegranate seeds

Extra virgin olive oil (for drizzling)

Fresh basil leaves (for garnish)

Instructions

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. Gently press each circle into the muffin wells to form cups, ensuring they sit evenly.

Step 2: Lightly spray the tortilla cups with olive oil spray and bake for 7 to 8 minutes until lightly golden and crisp. Watch closely to prevent burning. Remove from oven and let the cups cool completely in the tin so they firm up and become crispier. Carefully lift them out once cooled.

Step 3: Prepare the hummus pesto. (Optional) To remove chickpea skins quickly, soak chickpeas in water and rub between hands, skimming off skins, or simmer with ½ tsp baking soda for 5-10 minutes, then rinse and remove skins. Alternatively, use chickpeas straight from the can.

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 smooth and creamy, scraping down the sides as needed. Adjust seasoning and add cold water if too thick.

Step 5: Spoon or pipe the hummus pesto evenly into the cooled tortilla cups, filling them generously but leaving the edges visible for contrast and crunch.

Step 6: Top each cup with crumbled feta, pomegranate seeds, a light drizzle of extra virgin olive oil, and a fresh basil leaf. Serve immediately to maintain crispiness and smooth filling.

Tips & Variations

For a nut-free version, replace pine nuts with toasted sunflower seeds or omit them entirely.

Use gluten-free tortillas to make this dish suitable for gluten-sensitive guests.

To add a spicy kick, mix a pinch of cayenne pepper or smoked paprika into the hummus pesto.

Prepare the hummus pesto a day ahead to let the flavors deepen, but assemble the cups just before serving.

Storage

Store leftover hummus pesto in an airtight container in the refrigerator for up to 3 days. Keep tortilla cups separate in a dry container at room temperature for up to 2 days to maintain crispness. Assemble just before serving for best results. Reheating tortilla cups is not recommended as they may lose their crunch.

FAQs

Can I make the tortilla cups ahead of time?

Yes, you can bake the tortilla cups a day in advance and store them in an airtight container at room temperature. Assemble with hummus pesto just before serving to keep them crisp.

What can I substitute for pine nuts?

If you don’t have pine nuts, toasted sunflower seeds or walnuts work well as a substitute and add a nice texture and flavor to the hummus pesto.