Hummus with Herbed Pita Crisps
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 571
- Total Fat
- 36
- Saturated Fat
- 9
- Carbohydrates
- 52
- Dietary Fiber
- 12
- Sugar
- 6
- Protein
- 15
- Cholesterol
- 20
- Sodium
- 519
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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.