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