Hummus and Pita Chips

By rdgplus3

Ingredients

• 4 pitas
• 1 tablespoon of your best olive oil
• 1 can of prepared chickpeas (540 grams, 19 ounces)
• 4 tablespoons of tahini (sesame paste)
• 1 lemon, juiced and zested
• 2 cloves of finely minced garlic
• 2 more tablespoons of olive oil
• A sprinkle or two of sea salt and freshly ground pepper
• A sprinkle of paprika
• A sprinkle of chopped parsley

Details

Servings 2

Preparation

Step 1

Preheat your oven to 350°. Brush each pita with of olive oil then sprinkle with salt and pepper. Cut into six or eight pie-shaped wedges. Arrange the pieces on a baking tray and bake until toasted and crisp, about 15 minutes or so.

Drain the chickpeas and rinse very well, draining again. This will not remove any nutrients, just any lingering processed taste from the can. Toss into your food processor or blender. Add the tahini, lemon, garlic and last 2 tablespoons of olive oil. Puree until smooth, adding a splash or two of water to reach a soft creamy texture. Taste and season with salt and pepper as you like.

Hummus is traditionally served with some olive oil splashed over it and sprinkled with paprika and chopped parsley.

Freestyle variations>
Hummus is one of the most common foods in the middle east, every cook has their own version. To create your own, try adding more or less of the tahini, lemon, garlic or olive oil. You may also add other ingredients like olives, tapenade, pesto, parsley, chives, green onions or traditional ground cumin. The pita chips may be dusted with any herb or spice before baking.