The Ultimate Hummus and Herbed Baked Pita Chips
Total Time
17 minutes
Prep Time
5 minutes
Cook Time
12 minutes
Rating
5 out of 5 stars
(10)
Ingredients
6 servings
- 1 15-ounce can garbanzo beans (drained and PEELED)
- 1/2 cup tahini
- 2 tablespoons freshly squeezed lemon juice, more as needed
- 2 cloves garlic
- 1 teaspoon kosher salt (or more to taste)
- Water as needed
- Sumac or paprika for dusting
- 1/2 teaspoon kosher salt
- 1/4 teaspoon zaatar (or paprika)
- 3 5-inch pitas, sliced into 8 wedges each
- 1 tablespoon olive oil
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Preparation
Step 1
For the Hummus:
Step 2
In a food processor, add the garbanzo beans, tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of cold water at a time, until the hummus is silky smooth with no clumps.
Step 3
Taste and adjust seasonings, adding more salt, garlic or lemon if desired.
Step 4
To serve, drizzle it with a little olive oil, and sprinkle it with sumac or paprika. Serve it with pita wedges
Step 5
For the Pita wedges
Step 6
Heat the oven to 400°F and arrange a rack in the middle. Combine the salt and zaatar in a small bowl; set aside.
Step 7
Place the pita wedges in a single layer on a baking sheet. Brush the tops with half of the olive oil and sprinkle with half of the salt mixture. Flip the wedges over and repeat with the remaining oil and salt mixture.
Step 8
Bake until the chips are golden brown and crispy, about 12 to 15 minutes. Remove from the oven and immediately transfer the chips to a wire rack to cool. Can be served slightly warm or at room temperature.
Step 9
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