Lemon Sun-Dried Tomato Hummus and Goat Cheese Pesto Bites

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 Bites


  • 2 Tbsp Pine nuts
  • 1/2 Cup Goat cheese 4oz
  • 1/2 Cup Sabra Lemon Twist Hummus
  • Salt
  • Pepper
  • 1/4 Cup Sun-dried tomato minced (not packed in oil) + additional to garnish, if desired.
  • 24 Gluten free rice crackers
  • 2 Tbsp Pesto


  1. Preheat your oven to 375 degrees and place the pine nuts on a small baking sheet. Bake until lightly golden brown and toasted, about 5-10 minutes. Watch them closely, so they don't burn. Once toasted, finely chop them and set aside.
  2. Using an electric hand mixer, beat the goat cheese, hummus and a pinch of salt and pepper together in a large bowl, until smooth and creamy. You'll need to scrape down the sides of the bowl a few times.
  3. Stir the minced sun-dried tomatoes into the hummus mixture.
  4. Divide the hummus evenly between the crackers (I used a piping bag, but you can also just spoon it on). Top each cracker with 1/4 tsp of the pesto* and a sprinkle of the chopped pine nuts. Garnish with an additional sun-dried tomato piece if desired.
  5. DEVOUR.

Recipe Notes

*You can also spread the pesto on the center of each cracker, before topping with the hummus mixture, but I think putting it on top is prettier.