Favorite Homemade Hummus with Spiced Pita Chips
Forget going out to eat or ordering takeout every time you crave middl eastern food. Try making Favorite Homemade Hummus with Spiced Pita Chips at home. This recipe makes 8 servings with 464 calories, 16g of protein, and 19g of fat each. For $1.26 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 15715 people have tried and liked this recipe. It works best as a main course, and is done in about 30 minutes. Head to the store and pick up pepper, garlic powder, lemon juice, and a few other things to make it today. It is brought to you by Sallys Baking Addiction. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 92%, which is awesome. If you like this recipe, you might also like recipes such as Spiced Eggplant Hummus with Pita Chips, Classic Hummus with Spiced 'n Baked Pita Chips, and Pesto Hummus with Homemade Pita Chips.
Servings: 8
Ingredients:
1/4 cup (60ml) reserved chickpea liquid or water
2 cups (520g) cooked chickpeas (canned is fine, reserve 1/4 cup liquid)
1 garlic clove (I always roast mine, but that's optional)
1/2 teaspoon garlic powder
Hummus
1/4 cup (60ml) freshly squeezed lemon juice
1/4 teaspoon lemon pepper
3 Tablespoons (44ml) olive oil
sprinkle of crushed red pepper, optional
Spiced Pita Chips
sea salt, to taste
1/4 cup (60g) tahini
4 whole wheat pitas (or pita pockets)
Equipment:
baking paper
baking sheet
oven
whisk
bowl
food processor
Cooking instruction summary:
For the pita chips: Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.Cut each pita into 8 triangles and arrange on the baking sheet. In a small bowl, whisk the oil, garlic powder, and lemon pepper together until combined. Brush each pita triangle with mixture. Flip each pita triangle over and brush the other side. Give them a light sprinkle of sea salt.Bake pita triangles for 10 minutes, or until browned and crispy. Allow to cool as you prepare the hummus.For the hummus: Place all ingredients into your food processor (except for the salt) and process until the smooth and creamy. You may need to stop and start a few times to get things moving. Add the salt gradually until the hummus reaches your taste. I did not add any salt because my chickpeas were already salted. Add more olive oil and/or reserved chickpea liquid to thin out if desired. Add more seasonings to suit your taste.Spoon the hummus into a bowl and drizzle with additional olive oil, a sprinkle of lemon pepper, and a couple additional chickpeas if desired. Serve with spiced pita chips and fresh veggies. Cover tightly and store up to 4 days in the refrigerator.
Step by step:
1. For the pita chips: Preheat oven to 400F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Cut each pita into 8 triangles and arrange on the baking sheet. In a small bowl, whisk the oil, garlic powder, and lemon pepper together until combined.
3. Brush each pita triangle with mixture. Flip each pita triangle over and brush the other side. Give them a light sprinkle of sea salt.
4. Bake pita triangles for 10 minutes, or until browned and crispy. Allow to cool as you prepare the hummus.For the hummus:
5. Place all ingredients into your food processor (except for the salt) and process until the smooth and creamy. You may need to stop and start a few times to get things moving.
6. Add the salt gradually until the hummus reaches your taste. I did not add any salt because my chickpeas were already salted.
7. Add more olive oil and/or reserved chickpea liquid to thin out if desired.
8. Add more seasonings to suit your taste.Spoon the hummus into a bowl and drizzle with additional olive oil, a sprinkle of lemon pepper, and a couple additional chickpeas if desired.
9. Serve with spiced pita chips and fresh veggies. Cover tightly and store up to 4 days in the refrigerator.
Nutrition Information:
covered percent of daily need
