| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 8 servings |
Ingredients
- 2 cups canned chickpeas, drained and rinsed
- 1/2 cup tahini (sesame paste)
- 1/4 cup oil, from the top of the sesame paste or extra-virgin olive oil
- Juice of 1 lemon
- 1 clove raw garlic, or 3 cloves roasted garlic
- 1 tablespoon ground cumin, plus more for garnish
- 1/2 teaspoon sea salt
- Freshly ground black pepper
- Water, for thinning the hummus
- Paprika, for garnish
- Extra-virgin olive oil, for drizzling
- Spiced ‘n Baked Pita Chips, to serve, recipe follows
- 8 mini whole-wheat pitas
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon zatar, available in Middle Eastern or specialty stores
- Sea salt
Instructions
- In the bowl of a food processor, add the chickpeas, tahini, oil, lemon juice, garlic, cumin, salt, and pepper. Process until smooth and creamy, adding some water to make it the consistency of dip. Taste and adjust the seasoning with more lemon, cumin, salt, and pepper. Scoop the hummus into a bowl. (May be covered and refrigerated at this point for up to 3 days.)
- When ready to serve, garnish with cumin, paprika, and a drizzle of olive oil. Serve with Spiced ‘n Baked Pita Chips or crudite.
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Cut the pitas into quarters and spread them onto the baking sheet.
- In a small bowl, whisk together the olive oil, zatar, and sea salt, to taste. Drizzle this mixture over the pita pieces and toss them together with your hands to coat them evenly. Bake them until golden brown and crisp, about 8 to 10 minutes. Remove them from the oven and let cool.
Nutrition Facts
| Calories | 220 |
| Total Fat | 15.5 grams |
| Saturated Fat | 2 grams |
| Sodium | 155 milligrams |
| Carbohydrates | 15.5 grams |
| Dietary Fiber | 4 grams |
| Protein | 6 grams |
| Calories | 220 |
| Total Fat | 15.5 grams |
| Saturated Fat | 2 grams |
| Sodium | 155 milligrams |
| Carbohydrates | 15.5 grams |
| Dietary Fiber | 4 grams |
| Protein | 6 grams |
Reviews
I didnt make the pita chips. Hummus was good, but needed a bit more garlic. I used only used two cloves.
I just tried the pita chips not the dip. I did not have the spices so i used salt. They were easy to make and yummy to eat. I am going to get the spices that it says and try it. I will post again when I try the pita chips with the spices, but if you just want pita chips with sea salt try this recipe and just put salt. yummy
I’ve made this recipe several times and my kids (ages 27-38) love the tanginess from the lemon.
I made this hummus for my friends and they loved it. Simple recipe packed with flavor. You can always adjust it to what your family loves maybe a little more garlic will do the trick. Instead of pitas I fried some tortillas in the shape of triangles and added a little salt . It turned out great since I didn’t have at hand the pita bread.
Like this better than the Rachael Ray recipe that is similar to this one.
Recipe would taste much better if more garlic and lime juice was added, and the water from one of the chickpeas can would replace the fresh water recipe calls for. There would be no need to add salt then, and since the combination of garlic and lime creates a very sharp bite, no black pepper is needed.
Depending on how much garlic and lime one would use, the whole mix would have the kind of bite most people would swear comes from hot spices.
For added pizzaz, save one fourth of the chickpeas from the blender and add to the finished mix to create texture.
Tahini tastes best when fridged overnight.
Depending on how much garlic and lime one would use, the whole mix would have the kind of bite most people would swear comes from hot spices.
For added pizzaz, save one fourth of the chickpeas from the blender and add to the finished mix to create texture.
Tahini tastes best when fridged overnight.