Classic Hummus with Homemade Pita Chips
September 3, 2009
Another party appetizer recipe, compliments of Elizabeth W. Gift Baskets
Happy Labor Day!
CLASSIC HUMMUS WITH HOMEMADE PITA CHIPS
If you’ve only had the grocery store versions of hummus and pita chips, you’re in for a real treat. Homemade hummus is far superior to the commercial kind and is a snap to make. I love the pita chips, with or without the hummus. They’re thinner and crisper than most of the storebought varieties. Both recipes are adapted from a wonderful cookbook by Jeanne Lemlin called, “Vegetarian Classics.”
INGREDIENTS
(For the hummus)
Makes 2 ½ cups
1 (19-ounce) can (2 cups) chickpeas, rinsed well in a strainer
3 garlic cloves, minced
½ cup fresh lemon juice (about 3 lemons)
1 cup tahini (stirred well before measuring)
½ teaspoon salt
½ – 1 cup water
Paprika and olive oil, for garnish
DIRECTIONS
Place the chickpeas and garlic in a food processor and process a few seconds, until the chickpeas are ground. Stop the machine and add the lemon juice, tahini, salt and ½ cup water. Process until the mixture is very creamy, at least 2 minutes. Check the consistency. Add a bit more water, if a thinner consistency is desired, and process until very smooth. Garnish with a drizzle of olive oil and a sprinkling of paprika. (Can be stored in an airtight container in the refridgerator for up to one week.)
WHOLE WHEAT PITA CHIPS
Makes 64 chips
Preheat oven to 300 degrees. Cut a (6-inch) whole wheat pita in half to make 2 pockets. Use scissors to cut away the outer edge of 1 pocket to separate it into 2 single layers. Repeat with the other pocket. Using a pastry brush, lightly coat the rough side of each piece with olive oil. With a sharp knife cut each piece into 4 triangles. Place on a baking sheet, rough side up. Repeat with 4 more pita breads. (You’ll need 2 baking sheets.) Sprinkle the triangles with garlic powder (optional) and kosher salt. Bake for 12 to 15 minutes or until golden, crisp, and dried throughout. Cool completely before serving. (Can be stored in an airtight tin for up to one week.)
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