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Hummus on Toasted Pita Chips
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Recipe Filed Under
Middle Eastern, Easy, Snack, Entertaining

Provided By:
Gail Simmons

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    • Hummus is very individual - you might like yours thick or a little thinner, with more lemon or garlic, etc. This is a very flexible recipe that you can adjust to your liking. Thin hummus with hot water or if you have a little extra time, pull the skins off of most or all of the chickpeas (the come off very easily) for a smoother hummus. Hummus can be made 1 day ahead and keeps, in an airtight container and refrigerated, for up to 3 days. Bring to room temperature before serving.

    Ingredients

    Serves:

      • HUMMUS:
      • 1 15-ounce can chickpeas, rinsed well and drained
      • 1/3 cup well-stirred tahini
      • 4-5 tablespoons fresh lemon juice (about 2 lemons)
      • 2 tablespoons extra-virgin olive oil, divided
      • 1 large garlic clove, peeled and thinly sliced
      • fine sea salt
      • freshly ground black pepper
      • 1-2 tablespoons hot water
      • 8 mint leaves, thinly sliced
      • TOASTED PITA CHIPS:
      • 1/8 teaspoon cayenne pepper
      • 1/8 teaspoon ground cumin
      • 1/8 teaspoon fine sea salt
      • 3 6-inch pitas, cut into eighths
      • 2 tablespoons extra-virgin olive oil

    Directions

    For Hummus: In the bowl of a food processor, combine chickpeas, tahini, 4 tablespoons lemon juice, 1 tablespoon oil, garlic and 1 1/2 teaspoons salt and a generous grinding of pepper. Blend until smooth. Add water, if desired, to thin hummus to your liking. Transfer to an airtight container and chill for at least 4 hours to allow flavors to blend, then adjust seasonings, if desired.

    For Pita Chips: Heat oven to 425°F with rack in middle. Line a baking sheet with parchment paper.

    In a small bowl, stir together cayenne pepper, cumin and salt. Spread pita triangles onto baking sheet in a single layer. Bake for 3 minutes. Remove baking sheet from oven; brush triangles with oil and sprinkle with cayenne mixture. Continue to bake until edges of chips are crispy and centers are still soft, about 3 minutes more.

    Spread hummus on a plate; drizzle with remaining tablespoon oil and sprinkle with mint. Serve with warm pita chips.

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