- 2 cups canned chickpeas, drained and rinsed
- 1/2 cup tahini (sesame paste)
- 1/4 cup oil, from the top of the sesame paste or extra-virgin olive oil
- Juice of 1 lemon
- 1 clove raw garlic, or 3 cloves roasted garlic
- 1 tablespoon ground cumin, plus more for garnish
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- Water, for thinning the hummus
- Paprika, for garnish
- Extra-virgin olive oil, for drizzling
- Spiced 'n Baked Pita Chips, to serve, recipe follows
In the bowl of a food processor, add the chickpeas, tahini, oil, lemon juice, garlic, cumin, salt, and pepper. Process until smooth and creamy, adding some water to make it the consistency of dip. Taste and adjust the seasoning with more lemon, cumin, salt, and pepper. Scoop the hummus into a bowl. (May be covered and refrigerated at this point for up to 3 days.)
Spiced 'n Baked Pita Chips:
- 8 mini whole-wheat pitas
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon zatar, available in Middle Eastern or specialty stores
- Sea salt
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Cut the pitas into quarters and spread them onto the baking sheet.
In a small bowl, whisk together the olive oil, zatar, and sea salt, to taste. Drizzle this mixture over the pita pieces and toss them together with your hands to coat them evenly. Bake them until golden brown and crisp, about 8 to 10 minutes. Remove them from the oven and let cool.
Nutritional analysis per serving: Calories 220; Total Fat 15.5 g; (Sat Fat 2 g, Mono Fat 8 g, Poly Fat 4 g) ; Protein 6 g; Carb 15.5 g; Fiber 4 g; Cholesterol 0 mg; Sodium 155 mg
With Pita Chips
Per Serving: Calories 310; Total Fat 18 g; (Sat Fat 2 g, Mono Fat 9 g, Poly Fat 5 g) ; Protein 9 g; Carb 31 g; Fiber 6 g; Cholesterol 0 mg; Sodium 303 mg