It makes me so very happy that I will never be forced to buy pre-packaged hummus or pita chips again! Freedom from store bought foods! Ok, so there may be a time when buying a bag of pita chips will be necessary. BUT, if I have the time to make my own, then I will make my own because the hummus is delicious and easy, as are the pita chips.
Both recipes come from Finecooking.com. There are quite a few hummus recipes on the site, but this one seemed just different enough to be fun without being weird or overly complicated with ingredients. I like the versatility of hummus. A dip for pita chips or fresh veggies, and equally good spread on a flat bread with veggies or some turkey and wrapped up for a quick lunch.
The garlic in this hummus is cooked in olive oil along with some ground cumin to mellow the flavor of the garlic, and the results are really nice. The soy sauce in the hummus isn’t obvious, but does add something to the flavor.
For the pita chips, make sure to halve them to create 2 circles, then cut the pita halves into triangles or strips. If you cut the entire pita into pieces, your chips will not crisp quite as well. The recipe calls for 10 pitas, but I only used 4. Just cut what you need, brush them on both sides with a little olive oil, and sprinkle with kosher salt. Easy peasy.
- 1/3 cup plus 1 Tbs extra-virgin olive oil
- 4 large cloves garlic, thinly sliced
- 2 tsp. ground cumin
- 2 15-1/2-oz. cans chickpeas, drained and rinsed
- 3 Tbs. tahini
- 3 Tbs. fresh lemon juice; more to taste
- 1 Tbs. soy sauce
- 1/2 tsp. kosher salt; more as needed
Combine the 1/3 cup oil with the garlic and cumin in a small saucepan. Set over medium-low heat and cook until the garlic softens, about 3 minutes from when you can hear the garlic bubbling quickly. Don’t let the garlic brown. Take the pan off the heat and let cool completely.
Put the chickpeas, tahini, lemon juice, soy sauce, and salt in a food processor. Use a fork to fish the softened garlic out of the oil and transfer it to the processor (reserve the oil). Turn the machine on, let it run for about 20 seconds, and then start slowly pouring the cumin oil through the machine’s feed tube. Be sure to scrape the pan with a rubber spatula to get all of the cumin and oil. Pour 1/4 cup cool water down the tube. Stop the machine, scrape the sides of the bowl, and continue processing until the hummus is creamy and almost smooth. Season to taste with more salt and lemon juice, if you like. For best results, let the hummus sit at room temperature for an hour or two before serving so the flavors can meld. Or better yet, make it a day ahead, refrigerate it and return it to room temperature and adjust the seasonings before serving. To serve, spread hummus in a shallow dish and drizzle with the remaining 1 Tbs. oil.
- Ten 6- to 7-inch round pocket pita breads
- 5 to 6 Tbs. extra-virgin olive oil; more to taste
- Kosher or sea salt
Position a rack in the center of the oven and heat the oven to 400°F.
Split each pita into two rounds. Lightly brush each round on both sides with olive oil and sprinkle with salt. Cut each round into 8 wedges and arrange in a single layer on rimmed baking sheets. Bake until golden and crisp, about 12 minutes.
Serve warm or at room temperature.