Hummus was a staple in my household growing up. If you are invited for dinner at mom’s, you would see us drowning everything with this versatile dip. Let’s just say its our version of ketchup! You can try adding ingredients like roasted red peppers or beets, or top with pomegranate seeds – no matter what you add, you will love every bite!
1 19oz can of chickpeas, rinsed
2-3 cloves of garlic
1teaspoon of sea salt
1/4 cup of tahini (sesame paste)
1/4 cup of fresh lemon juice (about 1 large lemon)
3 Tbsp of water
2 Tbsp of extra virgin olive oil, plus extra to drizzle on top
1/2 teaspoon of red chilli flakes (optional)
Chopped parsley for garnish
1. Rinse the chick peas until the water turns clear.
2. Using a food processor combine chickpeas, garlic and sea salt until the chickpeas are roughly chopped.
3. Scrape sides and bottom of bowl and add tahini, lemon juice, red flakes (optional) and olive oil, pulse for 30 seconds to combine.
4. Slowly add the water in the food processor until the consistency is creamy.
5. Place hummus in serving dish and drizzle top with olive oil.
Note: Makes approximately three cups. Make in advance and place in an air-tight container and refrigerate up to one week. Recipe can be doubled.
Pita Chips Ingredients:
4 loaves of pita bread
2 Tsp of course sea salt
2 Tbsp of dried oregano
1/4 cup of extra virgin olive oil
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cut each pita into 16 triangles.
3. Place triangles on a tin-foil lined cookie sheet. Do not overlap. You may have to bake in two batches.
4. In a small bowl, combine the sea salt, oregano and olive oil. Brush each triangle with oil mixture.
5. Bake for approximately 7 minutes or until lightly browned and crispy. Watch carefully, as they tend to burn easily.