Description
A creamy, homemade hummus paired with crispy, golden baked whole wheat pita chips makes for a perfect Mediterranean-inspired appetizer or snack that’s quick to prepare and full of wholesome flavor.
Ingredients
Scale
Hummus
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 tbsp fresh lemon juice
- 2 garlic cloves, minced
- 2 tbsp extra virgin olive oil (plus more for drizzling)
- 1/2 tsp salt
Pita Chips
- 2 whole wheat pita breads
- Olive oil for brushing
- 1/2 tsp salt
- 1/2 tsp paprika (for garnish)
Instructions
- Prepare Chickpeas: Rinse and drain the chickpeas thoroughly. For a smoother hummus, you may peel off the skins, but this step is optional.
- Combine Ingredients: In a food processor, add the chickpeas, tahini, fresh lemon juice, minced garlic, and salt. Blend these ingredients until the mixture is smooth.
- Add Olive Oil: While the food processor is running, drizzle in the extra virgin olive oil gradually until you achieve your desired creamy texture. Taste and adjust the seasoning if necessary.
- Preheat Oven and Prepare Pita Chips: Preheat your oven to 400°F (200°C). Cut the pita breads into triangle-shaped pieces. Lightly brush them with olive oil and sprinkle salt over the top.
- Bake Pita Chips: Arrange the pita triangles on a baking sheet and bake in the preheated oven for about 5 to 7 minutes or until they turn golden brown and crispy.
- Serve: Transfer the hummus to a serving bowl. Drizzle with a bit of olive oil and sprinkle paprika on top for added flavor and color. Arrange the baked pita chips around the bowl and enjoy.
Notes
- Peeling chickpea skins can make the hummus smoother but is optional.
- You can adjust the amount of garlic and lemon juice based on your taste preferences.
- For an extra kick, add a pinch of cumin or cayenne pepper to the hummus.
- Store leftover hummus in an airtight container in the refrigerator for up to 4 days.
- Pita chips are best served fresh but can be stored in an airtight container for a day or two to maintain crispness.
