Pita Chips and Spicy Hummus

2 Mar

by Green Gourmet L

Have you noticed that hummus is now everywhere? In every different flavor you can imagine? Roasted garlic, red pepper, black bean, eggplant, cilantro, and sun-dried tomato! Have you noticed how much they charge for the smallest tub? $3.99 or even $5.99 for some of the specialty kinds. It’s funny to shell out money for hummus, week after week, when you can make 10x the amount at home for the same price. All you need are the right ingredients for the perfect, melt in your mouth, Middle Eastern street-food favorite. This recipe is for the plain version and then you can jazz it up with whatever eggplant/cilantro/tomato combo you like. For me…I’ll stick with extra spicy. Yummmm.

Ingredients

  • 1 can chickpeas (rinsed) or 1 1/2 cups chickpeas (cooked and drained) *see below
  • 2 TB tahini (sesame paste, can be found at most grocery stores)
  • juice of 1/2 lemon
  • 2 cloves garlic, pressed
  • 1 TB yogurt
  • 2 TB olive oil
  • 2-4 TB of water (or chickpea cooking liquid)
  • salt and pepper

Directions

If cooking your own chickpeas (which I highly recommend), soak overnight in a bowl. Make sure there are at least 3 inches of water above the top of the chickpeas. Once soaked, drain and place into a medium pot. Add new water that comes 3 inches above the chickpeas.

Bring to a boil and then simmer, uncovered, for about 1 hour. Skim any foam that forms on the top. Save some of the cooking liquid for your hummus. When done, chickpeas should be tender but not mushy.

Place chickpeas in the bowl of a food processor or blender. If you like yours spicy (like me), I add one whole chili pepper in adobo. It has that smoky heat that is really great in hummus.

Add the tahini, lemon juice, olive oil, and yogurt. Blend. Begin adding your reserved chickpea liquid (or water) one TB at a time until mixture is creamy. Pour into a serving dish and top with additional olive oil.

Season with salt and pepper. By the way, wouldn’t this hummus be fabulous with some home-made pita chips? It couldn’t be easier!

For Pita Chips:

Preheat broiler and line baking sheet with foil. Cut pitas into 8-12 pieces and separate each piece in half.

Place in a single layer on a baking sheet.

Drizzle with olive oil or spray with cooking spray. Add whatever spices you like (garlic salt, paprika, cayenne, etc).

Cook for 3-5 minutes or until golden brown.

You just saved money and now you can make as much hummus as you like! Don’t forget you read about it on Green Gourmets!

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2 Responses to “Pita Chips and Spicy Hummus”

  1. D Dudley March 3, 2011 at 4:50 AM #

    Well done GGL!! Sitt would be proud! We’ll try it this weekend, though I will want my pita chips “extra crispy”!

  2. Jen @ keepitsimplefoods March 9, 2011 at 9:36 AM #

    These looks great! I really need to start making my own pita chips.

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