Hummus & Pita Chips
In Arabic, the word “hummus” means chickpeas. In the world of food, hummus is a dip or spread made from a purée of chickpeas, tahini, lemon, olive oil and garlic. It’s very easy to make, very tasty and very healthy. It’s a convenient snack and a frequent guest at our table.
Ingredients
4 pitas
1 tablespoon olive oil
a sprinkle or two sea salt and freshly ground pepper
1 19 ounce can chickpeas, drained and rinsed
1/4 cup tahini (sesame paste)
2 cloves garlic, finely minced
2 more Tablespoons olive oil
a sprinkle or two sea salt and freshly ground pepper
a splash olive oil
a sprinkle paprika
a sprinkle chopped parsley
1 tablespoon olive oil
a sprinkle or two sea salt and freshly ground pepper
1 19 ounce can chickpeas, drained and rinsed
1/4 cup tahini (sesame paste)
2 cloves garlic, finely minced
2 more Tablespoons olive oil
a sprinkle or two sea salt and freshly ground pepper
a splash olive oil
a sprinkle paprika
a sprinkle chopped parsley
Instructions
Preheat your oven to 350°F (180°C).
Brush each pita using 1 tablespoon (15 mL) of olive oil and then sprinkle with salt and pepper. Cut into 6 or 8 pie-shaped wedges. Arrange the pieces on a baking tray and bake until toasted and crisp, about 15 minutes or so.
Toss the drained chickpeas into your food processor or blender. (Draining and rinsing the chickpeas really well will not remove any nutrients, but it will remove any lingering processed taste from the can.) Add the tahini, lemon zest and juice, garlic and the last 2 tablespoons (30 mL) of olive oil. Purée until smooth, adding a splash or two of water to reach a soft creamy texture. Taste and season with salt and pepper as you like.
To serve hummus, splash it with some olive oil, and sprinkle paprika and chopped parsley on top.
Brush each pita using 1 tablespoon (15 mL) of olive oil and then sprinkle with salt and pepper. Cut into 6 or 8 pie-shaped wedges. Arrange the pieces on a baking tray and bake until toasted and crisp, about 15 minutes or so.
Toss the drained chickpeas into your food processor or blender. (Draining and rinsing the chickpeas really well will not remove any nutrients, but it will remove any lingering processed taste from the can.) Add the tahini, lemon zest and juice, garlic and the last 2 tablespoons (30 mL) of olive oil. Purée until smooth, adding a splash or two of water to reach a soft creamy texture. Taste and season with salt and pepper as you like.
To serve hummus, splash it with some olive oil, and sprinkle paprika and chopped parsley on top.
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Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
Hummus is one of the most common foods in the Middle East, and every cook has his or her own version. To create yours try adding more or less of the tahini, lemon zest and juice, garlic or olive oil. You may also add other ingredients like olives, capers, sun-dried tomatoes, pesto, parsley, chives, green onions or the traditional ground cumin. The pita chips may also be dusted with any herb or spice before baking.
No cumin? I always put a dab of cumin in mine, brings out the more Middle Eastern taste….
We make this about three times a week in our kitchen (I work in a military mess hall). I’ve been wanting to try something different for the hummus dip. I think the troops will enjoy this recipe.
How much lemon juice/zest should we add?
Taste / season / taste
i would do zest and juice of 1 lemon like in the other hummus recipe(sundried tomatoes)
I use all these ingredients plus cumin and ground coriander…… delish!!!
We cooked this and everyone loved it! Thank you!!!
try adding roasted red pepper, cucumbers or mangoes. really nice variations and so yummy
How much lemon juice and zest will this recipe need?!?
i would do zest and juice of 1 lemon like in the other hummus recipe(sundried tomatoes)