Hummus and Pita Chips
With a huge bag of chickpeas in the house, of course I needed to make some hummus! In fact, I think for a lot of people, hummus is almost synonymous with chickpeas.
My recipes are really simple. I took the hummus one from the Fresh cookbook, and then modified it a bit to suit my tastes. The pita chips are just really easy and don’t need a recipe, per se.
Tasty Garlicky Hummus
2 cups of cooked or canned chickpeas
1-3 cloves of garlic, depending on how garlicky you like it
3 Tbsp tahini
4 Tbsp lemon juice
salt & pepper, to taste
Put all ingredients into a food processor and puree. Or, put all ingredients into a tall container and use your stick blender to puree them. If you find the hummus is too thick, add some water, stirring in a tablespoon at a time until you are happy with the consistency.
Pita bread – each large pita makes 8-10 chips, depending on how thin you slice them
oil of choice – I used canola
salt & pepper to taste
Take as many pita breads as you need and slice into wedges. Place onto an oiled cookie sheet in a single layer, and lightly oil the tops of the pita slices. Sprinkle with salt and pepper. Bake at 400F for 7-10 minutes, until lightly browned. I recommend you keep an eye on them in the last few minutes of cooking, as they can overcook pretty quickly.
Allow to cool at least 10 minutes before serving.