hummus is one of those staple appetizers that everyone usually has a tub of in his or her fridge to whip out for a party or a quick snack. this recipe is tangy and sweet with a savory kick, you can store it for weeks, and with only a few ingredients, a blender and your desired dipping device (pita, carrot, spoon...) you can say bye felicia to sabra, we don't need you anymore.
pita chips are also something really easy that you can make at home all on your own. you can fry them or bake them depending on how healthy you're feeling that week. for frying, all you need is enough vegetable oil (or canola or whatever you prefer) to fill a large pot to about 1 inch. if baking, you'll just use enough olive oil to drizzle on the sliced pita. me? i prefer frying, cause i like to live on the edge. right.
here's what you need
- 1 can of chickpeas
- 1-2 cloves garlic
- 1/2 tsp. ground cumin
- 3 tbsp. tahini
- juice of 1 lemon
- 3 tbsp. olive oil
- 1/2 tsp. paprika
- salt & pepper to taste
- feta cheese, crumbled
- 4 slices white or whole wheat pita bread (cut into about 8 triangles per slice)
- vegetable oil (if frying)
- 2 tbsp. olive oil (if baking)
- 1 tbsp. greek seasoning (aka, use cavender's greek seasoning--it's the best!)
- (if you don't have that on hand, a combo of garlic powder, onion powder, salt, pepper, dried oregano, dried parsley should do the trick)
here's how to do it
combine chickpeas, garlic, cumin, tahini, oil and lemon juice in a food processor or blender and blend until smooth. add or subtract oil amount based on desired consistency. add salt and pepper to taste and top with a drizzle of oil, a dash of paprika and some crumbled feta.
if you're frying the pita chips, pour about 1 inch of vegetable oil in a large pot and heat till it reaches (the ultimate frying temp) 350 degrees. don't have a thermometer? drop a tiny speck of bread in the oil and see if it starts to bubble up, then you'll know it's ready. fry the pita until just golden, then carefully take out of the oil with a slotted spoon and spread out onto paper towel. immediately sprinkle seasoning on the chips to taste.
if you're baking the pita chips, preheat your oven to 400 degrees and line a baking sheet with the sliced pita and drizzle olive oil all over, but don't completely coat (because then what's the point of trying to be good?). bake for 7-8 minutes or until just golden. immediately sprinkle with seasoning to taste.
pairs well with
this fresh italian pinot grigio from luna nuda.