About 1 1/2 cups hummus; # of chips varies with how many pita breads you use
Tips: With a food processor or blender, hummus is very quick to make at home and you can season it to your own taste. The key to creamy texture is removing the tough “skins” from garbanzo beans (or any other bean you might substitute). When rinsing garbanzos, it’s definitely worth a few extra minutes to pinch off the skins and use just the tender part of the bean in hummus…trust me on this. 😉 Once you have conquered this basic hummus recipe, experiment with flavor additions (ex: roasted red peppers, fresh basil, lemon zest plus a little more lemon juice, kalamata olives, smoked chipotle peppers in adobo sauce, or roasted sweet potatoe purée with ginger or curry spice).
Hummus Ingredients
1 15-ounce can organic garbanzos (chickpeas)
1 clove fresh garlic
2-3 cloves roasted garlic (optional)
1/4 cup high quality extra virgin olive oil
2 Tbsp fresh lemon juice
2 Tbsp tahini (sesame seed paste)
3/4 tsp sea salt (more or less to taste)
Freshly ground black pepper (optional)
Prep
Thoroughly rinse garbanzos; remove and discard the tough, papery skins from the beans.
Smash and finely mince fresh garlic clove (and roasted garlic, if using).
Directions
In a food processor, puree the garbanzos and garlic with the olive oil, lemon juice, tahini, salt and pepper (if using) until smooth and creamy. Check consistency; add water if needed, 1 tsp at a time, to achieve a smooth and creamy dip. Taste for seasoning and adjust to your preference.
Transfer to a small serving bowl. Drizzle with olive oil and sprinkle with paprika before serving. Serve with pita chips (recipe below) and fresh vegetables (ex: zucchini, cucumbers, bell peppers, carrots, celery). Store covered in the refrigerator for up to 2 weeks; bring to room temperature before serving.
S&P Pita Chips Ingredients
Pita bread*
High quality extra virgin olive oil
Sea salt
Freshly ground black pepper
*Note: In a pinch, Trader Joe’s whole wheat pita works for these chips, but clearly, if you can find freshly made pita at a local Mediterranean or Middle Eastern market, the quality will exceed anything in a standard grocery store.
Prep & Directions
Cut pita breads into triangles in a size that you prefer for dipping. Separate the two layers and lay the pieces on a baking sheet.
Brush very lightly on one side with olive oil. Toast in the oven at 350 degrees F for about 4 – 5 minutes. Flip each piece and finish toasting for just a few more minutes. Watch carefully so they get crisp but don’t burn.
Remove from oven and sprinkle lightly with sea salt and cracked pepper. The chips can be made ahead and stored in a sealed container for up to a week after they are completely cool.
My Kitchen Calls 