Hummus with Baked Pita Chips
Basic hummus punched up with extra parsley, lemon and garlic. This hummus makes a great snack or appetizer and pairs wonderfully with the lemon-parsley bean salad recipe above.
Ingredients
1½ cans chickpeas, rinsed and drained, or 2½ cups cooked chickpeas
⅓ cup fresh lemon juice
¾ cup chopped parsley
¼ cup tahini
2 to 5 cloves garlic, roughly chopped
¼ teaspoon fine grain sea salt
dash freshly ground black pepper
1 tablespoon olive oil, plus more for drizzling
Baked pita chips
Whole grain pita bread
Olive oil
Fine grain sea salt
Whole grain pita bread
Olive oil
Fine grain sea salt
Instructions
To make the hummus: in a food processor, combine the chickpeas, lemon juice, parsley, tahini, garlic, sea salt and black pepper. Turn on the food processor and slowly drizzle in 1 tablespoon olive oil. Process until the hummus is creamy and relatively smooth, adding more olive oil or a splash of water if necessary. Add salt to taste, transfer to a serving bowl and top with a light drizzle of olive oil.
To make the hummus: in a food processor, combine the chickpeas, lemon juice, parsley, tahini, garlic, sea salt and black pepper. Turn on the food processor and slowly drizzle in 1 tablespoon olive oil. Process until the hummus is creamy and relatively smooth, adding more olive oil or a splash of water if necessary. Add salt to taste, transfer to a serving bowl and top with a light drizzle of olive oil.
To bake the pita chips: preheat the oven to 400 degrees Fahrenheit. Slice your pita bread into small wedges, like you would a pizza. Brush pita wedges with olive oil on both sides, and sprinkle with sea salt. Bake for 10 minutes, flipping halfway, or until the pita chips are crisp and lightly golden.
Hummus goes well with crunchy cucumber, carrots or any vegetable or with corn chips, crispy chapathy, papads, chips and almost everything as side dip.
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