I like Mediterranean flavors and hummus is something I have grown to enjoy over the last few years. My favorite way to eat it is as a dip with pita chips (or bread) and fresh veggies. It can also be a nice spread for wraps and sandwiches. I recently came across a delicious looking hummus recipe over at Sally’s Baking Addiction, and it inspired me to get in the kitchen and attempt to make HOMEMADE hummus for the first time ever. And to my surprise—it was so simple to make. You stick a few ingredients in the food processor and that’s really all there is to it!
Sally’s recipe also included some semi-homemade spiced pita chips. Cut up some pita bread, coat them with yummy seasonings, stick them in the oven to bake…and presto, you have pita chips! So simple and so yummy with this creamy hummus. Hmm, maybe one of these days I will attempt to make homemade pita bread as well since baking is my thing!
My only warning to you: This stuff is addicting! And that’s okay actually because hummus is packed with dietary fiber, protein, heart healthy fat and other nutrients. And when you make it homemade it doesn’t have the preservatives that store bought stuff tends to have.
Whether your looking to please a crowd with a party appetizer, or if you just want a savory dip to enjoy for yourself…this hummus will not disappoint. It would also work nicely in this 5 Layer Greek Dip that I shared a while back. So do I have you hungry for hummus now? Well I hope you can put this recipe to use in your very own kitchen. Enjoy!!!
CLASSIC HUMMUS WITH SPICED PITA CHIPS
Source: Adapted from Sally’s Baking Addiction
Yield: 2 cups Hummus, 4 servings Pita Chips
2 cups cooked chickpeas (reserve ¼ cup of liquid)
1 garlic clove
2 tablespoons olive oil
¼ cup tahini
¼ cup freshly squeezed lemon juice
¼ cup reserved chickpea liquid
¼ teaspoon lemon pepper (optional)
sprinkle of crushed red pepper (optional)
sea salt, to taste
[SPICED PITA CHIPS]
4 tablespoons olive oil
¾ teaspoon garlic powder
1 ½ teaspoons lemon pepper
sea salt, to taste
1. For the pita chips: Preheat the oven to 400 Degrees. Cut eat pita into 8 triangles and arrange on a cookie sheet coated with cooking spray.
2. In a small bowl whisk together the olive oil, garlic powder and lemon pepper.
3. Brush the mixture over the front and back sides of the pita chips.
4. Lightly sprinkle them with sea salt.
5. Bake for 8-10 minutes or until browned and crispy. Let them cool as you make the hummus.
6. For the hummus: Place all of the ingredients (expect the salt) into your food processor; Process until smooth and creamy. You may need to stop and stir it with a spoon a few times. Gradually add the salt to taste. If it’s too thick, add a little more olive oil. You can also adjust the seasonings according to your preferences.
7. Place in a serving dish. If you want to make it look pretty, drizzle it with olive oil and sprinkle with lemon pepper. Serve with pita chips. Cover hummus and store in the fridge for up to 4 days.
(C) 2014 Pocketful of Motherhood