Recipe courtesy of Colombe Jacobsen
Classic Hummus with Spiced 'n Baked Pita Chips
- Level: Easy
- Yield: 8 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 220
- Total Fat
- 15.5 grams
- Saturated Fat
- 2 grams
- Sodium
- 155 milligrams
- Carbohydrates
- 15.5 grams
- Dietary Fiber
- 4 grams
- Protein
- 6 grams
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
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
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
Directions
- 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.)
- When ready to serve, garnish with cumin, paprika, and a drizzle of olive oil. Serve with Spiced 'n Baked Pita Chips or crudite.
Spiced 'n Baked Pita Chips:
- 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.