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Favorite Homemade Hummus with Spiced Pita Chips-ii
Favorite Homemade Hummus with Spiced Pita Chips-ii
- Recipe Submitted by GORP on 07/17/2014
Category: Breakfast, Lunch/Snacks
Ingredients List
- ~~~~~~~~ Spiced Pita Chips ~~~~~~~~
- 4 whole wheat pitas (or pita pockets)
- 3 Tablespoons (44ml) olive oil
- 1/2 teaspoon garlic powder
- 1 teaspoon lemon pepper
- sea salt, to taste
- ~~~~~~~~ Hummus ~~~~~~~~
- 2 cups (520g) cooked chickpeas (canned is fine, reserve 1/4 cup liquid)
- 1 garlic clove (I always roast mine, but that's optional)
- 1 Tablespoon (15ml) olive oil
- 1/4 cup (60g) tahini
- 1/4 cup (60ml) freshly squeezed lemon juice
- 1/4 cup (60ml) reserved chickpea liquid or water
- 1/4 teaspoon lemon pepper
- sprinkle of crushed red pepper, optional
- sea salt, to taste
Directions
For the pita chips:
Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Cut each pita into 8 triangles and arrange on the baking sheet. In a small bowl, whisk the oil, garlic powder, and lemon pepper together until combined. Brush each pita triangle with mixture. Flip each pita triangle over and brush the other side. Give them a light sprinkle of sea salt.
Bake pita triangles for 10 minutes, or until browned and crispy. Allow to cool as you prepare the hummus.
For the hummus:
Place all ingredients into your food processor (except for the salt) and process until the smooth and creamy. You may need to stop and start a few times to get things moving. Add the salt gradually until the hummus reaches your taste. I did not add any salt because my chickpeas were already salted. Add more olive oil and/or reserved chickpea liquid to thin out if desired. Add more seasonings to suit your taste.
Spoon the hummus into a bowl and drizzle with additional olive oil, a sprinkle of lemon pepper, and a couple additional chickpeas if desired. Serve with spiced pita chips and fresh veggies. Cover tightly and store up to 4 days in the refrigerator.
Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Cut each pita into 8 triangles and arrange on the baking sheet. In a small bowl, whisk the oil, garlic powder, and lemon pepper together until combined. Brush each pita triangle with mixture. Flip each pita triangle over and brush the other side. Give them a light sprinkle of sea salt.
Bake pita triangles for 10 minutes, or until browned and crispy. Allow to cool as you prepare the hummus.
For the hummus:
Place all ingredients into your food processor (except for the salt) and process until the smooth and creamy. You may need to stop and start a few times to get things moving. Add the salt gradually until the hummus reaches your taste. I did not add any salt because my chickpeas were already salted. Add more olive oil and/or reserved chickpea liquid to thin out if desired. Add more seasonings to suit your taste.
Spoon the hummus into a bowl and drizzle with additional olive oil, a sprinkle of lemon pepper, and a couple additional chickpeas if desired. Serve with spiced pita chips and fresh veggies. Cover tightly and store up to 4 days in the refrigerator.
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