The Ultimate Hummus and Herbed Baked Pita Chips
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
17 mins
-
Servings
6 people
-
Calories
219 kcal
-
Course
Appetizer
-
Cuisine
Mediterranean
The Ultimate Hummus and Herbed Baked Pita Chips
Report
Nothing beats pita chips for the best crunch when dipping. Take it to the next level by making your own!
Share:
Ingredients
For the Hummus:
- 1 15-ounce can garbanzo beans drained and PEELED
- ½ cup Tahini
- 2 tablespoons freshly squeezed lemon juice, more as needed
- 2 cloves garlic
- 1 teaspoon kosher salt or more to taste
- Water as needed
- Sumac or paprika for dusting
For the Pita Chips:
- ½ teaspoon kosher salt
- ¼ teaspoon zaatar or paprika
- 3 5-inch pitas, sliced into 8 wedges each
- 1 tablespoon olive oil
Add to Shopping List
Instructions
For the Hummus:
- In a food processor, add the garbanzo beans, tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of cold water at a time, until the hummus is silky smooth with no clumps.
- Taste and adjust seasonings, adding more salt, garlic or lemon if desired.
- To serve, drizzle it with a little olive oil, and sprinkle it with sumac or paprika. Serve it with pita wedges
For the Pita wedges
- Heat the oven to 400°F and arrange a rack in the middle. Combine the salt and zaatar in a small bowl; set aside.
- Place the pita wedges in a single layer on a baking sheet. Brush the tops with half of the olive oil and sprinkle with half of the salt mixture. Flip the wedges over and repeat with the remaining oil and salt mixture.
- Bake until the chips are golden brown and crispy, about 12 to 15 minutes. Remove from the oven and immediately transfer the chips to a wire rack to cool. Can be served slightly warm or at room temperature.
Notes
- If you're feeling extra jazzy, pulverize the garbanzo beans in the blender first without any of the other ingredients. Once those start to break down, add everything else and go to town. Hot tips from my culinary school teacher 100 years ago!
Nutrition Information
Show Details
Calories
219kcal
(11%)
Carbohydrates
21g
(7%)
Protein
6g
(12%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
6g
Sodium
739mg
(31%)
Potassium
135mg
(4%)
Fiber
2g
(8%)
Sugar
0.1g
(0%)
Vitamin A
15IU
(0%)
Vitamin C
3mg
(3%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Calories | 219kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 739mg | 31% |
| Potassium | 135mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 0.1g | 0% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
Other Recipes
You'll Also Love
Cucumber and Beetroot Salad with Herbed Yogurt Dressing
North American, Mediterranean
0.0
(0 reviews)
