Hummus With Herbed Pita Crisps

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Pita Crisps:
  • 4 tablespoons unsalted butter, at room temperature
  • 3 tablespoons fresh herbs (chives, parsley, rosemary, thyme, cilantro, etc.)
  • 4 pitas (I like to use whole wheat for a nuttier flavor), cut into eighths
  • Salt, for sprinkling
  • Hummus:
  • Two 15-ounce cans chickpeas, drained and juice reserved
  • 2 cloves garlic
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 1 teaspoon ground cumin
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon salt
Directions
  • For the pita crisps: Preheat the oven to 400 degrees F. In a food processor, combine the butter and herbs and pulse until well combined. Spread the herb butter onto the pita slices. Sprinkle with salt and bake until crisp, about 10 minutes.

  • Meanwhile, for the hummus: In a food processor, combine the drained chickpeas, garlic, lemon juice, tahini and cumin. Pulse until smooth. With the food processor running, add the olive oil in a steady stream. Season with the salt and puree until very smooth. If the mixture is too thick, add 2 tablespoons at a time of the reserved chickpea juice until desired consistency.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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