Lemon Sun-dried Tomato Hummus and Goat Cheese Pesto Bites

Preheat oven to 375ºF and place 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.

Using an electric hand mixer, beat 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. Stir minced sun-dried tomatoes into hummus mixture.

Divide hummus evenly between the crackers (I used a piping bag, but you can also just spoon it on). Top each cracker with 1/4 teaspoon pesto and a sprinkle of the chopped pine nuts. Garnish with an additional sun-dried tomato piece if desired.