Pita Chips and 4-Way Hummus

Category: Cocktails & Appetizers | Blog URL: http://thestainedapron.blogspot.com/2010/02/pita-chips-4-way-hummus.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Holly Crouse

Ingredients

Pita bread

Olive oil

Salt and Pepper

For Hummus Base:

1 cup garbanzo beans

2 teaspoons sesame seeds

2 teaspoons sour cream

3 teaspoons olive oil

2 teaspoons lemon juice

salt and pepper, to taste

For Variations:

1/2 cup fresh cilantro leaves

1/4 cup roasted garlic

2 teaspoons toasted sesame seeds

1 roasted red bell pepper

Preparation

Cut pita bread in half, opening it up.

Cut each circle into 8 wedges, like a pizza.

Lay out on a cookie sheet in a single layer.

Drizzle with olive oil.

Sprinkle with salt & pepper.

You could get creative with the seasonings if you want here.)

Bake at 350 degrees for 8-10 minutes, until golden and crisp.

For Hummus:

Combine all hummus base ingredients in a food processor, process until well blended.

CILANTRO HUMMUS:

Make base, then add 1/2 cup fresh cilantro leaves and pulse briefly.

ROASTED GARLIC HUMMUS:

Make base as directed, but add 1/4 cup roasted garlic

TOASTED SESAME HUMMUS:

Make base as directed, but top with 2 T toasted sesame seeds*

You could also toast the seeds in the base.)

To toast sesame seeds, put in dry skillet over med high heat and stir occasionally, until golden and fragrant.

ROASTED RED PEPPER HUMMUS:

Make base as directed, but add in one roasted red bell pepper.

This one will be slightly thinner consistency than the others, so if you want you could add more beans or omit the oil.)

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About

Pita Chips & 4 Way Hummus
This is a great pantry dish, and versatile has never been a better word.
I use dried garbanzo beans (also known as chickpeas) because they are so much cheaper than the canned variety and I don't care for the sludge canned beans come with.
(For every cup of dried beans, add 3 cups of water, soak overnight or for about 6 hours, boil gently until tender, about 1-2 hours)
Cook up a big batch, and freeze in ziplocks in the quantity needed for your favorite recipes. This hummus can be easily doubled or tripled for a party, or you can do some of each since it's so cheap and simple!
printable version
PITA CHIPS
Pita bread
Olive oil
Salt and Pepper

Cut pita bread in half, opening it up.
Cut each circle into 8 wedges, like a pizza.
Lay out on a cookie sheet in a single layer.
Drizzle with olive oil.
Sprinkle with salt & pepper.
(you could get creative with the seasonings if you want here.)
Bake at 350 degrees for 8-10 minutes, until golden and crisp.

4 WAY HUMMUS
Base:
1 cup garbanzo beans
2 T sesame seeds
2 T sour cream
3 T olive oil
2 T lemon juice
salt and pepper, to taste

Combine all in food processor until well blended.

CILANTRO HUMMUS:
Make base, then add 1/2 cup fresh cilantro leaves and pulse briefly.

ROASTED GARLIC HUMMUS:
Make base as directed, but add 1/4 cup roasted garlic

TOASTED SESAME HUMMUS:
Make base as directed, but top with 2 T toasted sesame seeds*
(you could also toast the seeds in the base.)
*To toast sesame seeds, put in dry skillet over med high heat and stir occasionally, until golden and fragrant.

ROASTED RED PEPPER HUMMUS:
Make base as directed, but add in one roasted red bell pepper.
(This one will be slightly thinner consistency than the others, so if you want you could add more beans or omit the oil.)