Garlic hummus with pita chips
I was so hungry when we got home from church today – my stomach started rumbling before the sermon was even over. Trust me when I say that’s embarrassing. I needed something that would come together really fast or I was going to end up with a peanut butter sandwich… again. That’s when I remembered a recipe I bookmarked last week.
Pickycook had posted a hummus and pita bread combo that caught my eye. I had just bought two cans of chickpeas because I was planning to make roasted chickpeas for Jim to snack on, but when I read this recipe I changed my mind. I’ve never had hummus but I wanted to give it a try. Isn’t it funny how you can just assume you wouldn’t like something without ever having even tried it? That’s what I did with hummus. This quick and easy recipe totally proved me wrong.
I have to admit, when I opened the chickpeas I told Jim I thought they smelled like cat food. Real appetizing, right? I wasn’t ready to concede defeat yet, so I kept tossing ingredients into the food processor. While that was pulsing and pureeing, I moved over to the whole wheat pita bread and brushed both sides with olive oil, then sprinkled both sides with the spice mixture. I cut them into quarters, then kept cutting them until I had two cookie sheets full of pita bites. They baked at 400 degrees for 7 minutes. They got a really nice crunch to them – perfect for the creamy hummus.
This made a generous two cups of hummus and what we didn’t scarf right down went into the fridge for snacking on this week. I especially liked the warm pita chips with the hummus. Mmm. Really good. Thanks, pickycook, for turning me into a hummus fan!
Recipe: Garlic Hummus
4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
1 tablespoon grated lemon zest
2 tablespoons extra virgin olive oil – plus more for drizzling
2 tablespoons water or liquid from the chickpeas
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika (I used regular paprika because I didn’t have smoked.)
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed.
Recipe: Crunchy Pita Chips
12 pita bread pockets
1/2 cup olive oil
1/2 teaspoon ground black pepper
1 teaspoon granulated garlic
1/2 teaspoon salt
1/4 teaspoon onion powder
1 teaspoon Italian herbs (I skipped this ingredient this time and the chips are still really great.)
Preheat oven to 400 degrees.
Combine pepper, garlic, salt, onion powder, and herbs in a small bowl. Brush the pita with olive oil and sprinkle with spice mixture. Cut each pita into triangles (like slicing a pizza). Place triangles on lined baking sheet. Bake for about 7 minutes, or until lightly browned and crispy.