Pita chips and hummus

Hummus and pita chips


For hummus:

  • 2 15 oz. cans garbanzo beans drained pipes and peeled
  • 2/3 cup tahini
  • 1 large lemon newly squeezed
  • 2 cloves garlic
  • 2 teaspoons kosher salt
  • 1 teaspoon cumin
  • 2 Tablespoons olive oil
  • 1/2 cup water to thin (or more) add a little at a time to determine how creamy you desire it
  • extra olive oil to serve
  • paprika to serve
  • scheduled garbanzo beans to serve

For pita chips:

  • 4 (7 inch) pita bread sliced into wedges
  • 2 Tablespoons olive oil
  • salt, pepper, onion powder, paprika to taste

carrots, celery, cucumber, or other veg for dipping

Method of preparation:

For the pita chips:
Preheat oven to 375 degrees. Prepare two baking sheets with parchment paper.
Brush pita bread with olive oil on both sides. Slice into wedges.
Set up pita wedges in a single layer on baking sheets. Sprinkle with salt, pepper, onion powder, and paprika.
Bake for 7-10 minutes on 375, or till pita chips are browned and slightly crunchy. Eliminate to cool.

For the hummus:
While the pita chips are baking, drain pipes the garbanzo beans. Peel the skin off one at a time (utilizing your thumb and first two fingers), and add beans to a food processor. Add tahini, freshly squeezed lemon juice, garlic, salt, cumin, olive oil, and some of the water. Pulse until smooth.
Add water as needed to thin. I wound up utilizing more water than I thought I would require since I like it truly smooth.
Spoon hummus into a bowl to serve. Offer the top a couple swirls of olive oil, a sprinkle of paprika, and some layered garbanzo beans.


The pita chips are even simpler. Take some pita bread, brush gently with olive oil, sprinkle with your option of flavorings (I used salt, onion powder, as well as paprika), and also cook for 10 minutes. MEANS better than store-bought pita chips.
So when you consider it, we ate a well-balanced dish.

hummus– healthy protein as well as excellent fats.
pita chips– carbohydrates.
carrots celery– veggies.

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