Thursday, September 25, 2008
Hummus with Homemade Pita Chips
Mundo and I love this recipe. Tahini only comes in a huge jar, so I keep mine frozen and defrost it in the microwave when I want to use it. It will go bad if it's kept in the fridge for too long. You can use store bought pita chips, but it's a lot cheaper to make your own and these sure do taste good! You can make them with wheat pita as well as white. Hummus is usually a great crowd pleaser and would make an excellent dip to serve at a party.
For the Pita Chips:
1 package pita bread
canola oil for drizzling
table salt or sea salt
Cut each pita bread round into four slices across. Then, cut each slice in half (one pita bread round should yield 8 slices). Place in a large bowl. Drizzle with canola oil and toss to coat. Lay in one flat layer on a baking sheet. Sprinkle with salt. Bake at 350 for 8 minutes on each side, or until nice and light brown and crispy.
1 can garbanzo beans (also called chickpeas) rinsed and drained
Juice of one lemon
2 tbsp tahini (sesame seed paste-usually in the peanut butter section)
2 cloves garlic, finely minced
salt to taste
olive oil for drizzling
paprika for garnish
Place all ingredients except olive oil and paprika in a food processor. Process for about 30 until ingredients combine. Pour in about 1/4 cup water until a smooth paste forms. It may be slightly chunky. Spoon into a serving dish. Sprinkle with paprika and drizzle with olive oil. Refrigerate before serving. Serve cold with pita chips.