Photo: Dill Hummus and Toasted Pita Wedges Recipe
Ingredients
- 2 (16-ounce) cans garbanzo beans, drained
- 1/4 cup plain yogurt
- 1/4 cup olive oil, plus extra for pita
- 1/4 cup lemon juice
- 2 tablespoons freshly chopped dill leaves, plus extra for garnish
- 1 teaspoon ground cumin
- 2 teaspoons hot paprika, plus extra for garnish
- Salt and freshly ground black pepper
- 6 pita pockets
Directions
Special Equipment: Food processor
Preheat oven to 375 degrees F. In a food processor add 1 can of beans, yogurt, olive oil, lemon juice, dill, cumin, and paprika. Pulse until smooth. Add the second can of beans and pulse until beans are incorporated but still chunky. Season with salt and pepper. Cut each pita into 6 wedges and place on a baking sheet. Brush lightly with olive oil, sprinkle with salt and bake for 5 minutes or until crisp. Serve with hummus garnished with dill and paprika.
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By mablegbrown
on August 31, 2012
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great recipe
By theshawfamily_1...
McDonough, 38
on May 16, 2011
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This is my first time trying a recipe from Sunny. I love watching her cook and I love hummus, so I decided why not? My dish turned out pretty good. For me though, it was a little bland so I'll probably try some of the suggestions made by others below to increase the flavor. Also, I'll likely put in all chick peas at once. Sonny added the second can at the end because she likes the texture, but I find that I like smoother hummus better than the textured variety. All in all I thought it was good and will definitely play around with it in the future to make it perfect for me. Thanks Sunny.
Kim
By farfarawaysam
N. Illinois
on April 23, 2011
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Double the dill, lemon, and paprika and it will be flavorful. It also needed an extra teaspoon or two of salt to combat blandness, even though we used fresh everything. We did not use Greek yogurt, but I think that would have helped.
Tip: Use an immersion blender right in the serving bowl, and give it a swirl as you pull out of the mixture to give it a professional look before garnishing with paprika.
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