Tortilla Cups with Hummus Pesto, Feta, and Pomegranate Recipe
Delightful and crispy tortilla cups filled with a creamy, vibrant hummus pesto, topped with crumbled feta, pomegranate seeds, and fresh basil for a perfect appetizer or snack.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 12 tortilla cups 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Tortilla Cups
- 3 large flour tortillas
- Olive oil (for greasing)
- Olive oil spray
Hummus Pesto Filling
- 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
Garnish
- Crumbled feta cheese
- Pomegranate seeds
- Extra virgin olive oil (for drizzling)
- Fresh basil leaves
Instructions
- Make the tortilla cups: Preheat the oven to 190°C (375°F) with fan. Generously grease a 12-hole muffin tin with olive oil. Using a 10 cm round cutter, cut 12 circles from the tortillas. Gently press each circle into a muffin well, shaping carefully so they sit evenly. Lightly spray the fitted tortillas with olive oil. Bake for 7 to 8 minutes until lightly golden and crisp, watching closely as they can brown quickly. Remove from oven and allow to cool in the tin completely before carefully lifting the cups out to firm up crispiness.
- Prepare the hummus pesto: Optionally, remove chickpea skins for an ultra-smooth texture by soaking and rubbing them off or simmering with baking soda, then rinsing. Or use chickpeas straight from the can. Add chickpeas, fresh 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 a little more cold water if too thick.
- Assemble: Spoon or pipe the hummus pesto evenly into the cooled tortilla cups, filling generously but leaving edges visible for crunch. Top each cup with crumbled feta, scatter pomegranate seeds over, drizzle lightly with extra virgin olive oil, and garnish with a fresh basil leaf. Serve immediately to preserve the crispness of the cups and smooth texture of the filling.
Notes
- Removing chickpea skins is optional but results in a smoother hummus.
- Be careful not to over-bake tortilla cups as they brown quickly.
- Serve immediately for optimal crispness; tortilla cups can soften if filled in advance.
- Use a food processor for best texture and ease of blending.
- Substitute feta with a vegan cheese if a dairy-free option is desired.
Keywords: tortilla cups, hummus pesto, appetizer, Mediterranean, vegetarian, snack
