Recent Recipes

Hummus and Pita Chips


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I've been wanting to try this recipe that I came across in the Disney Family Fun magazine and finally got up the motivation (and the supplies) to do it. Brendan was incredibly excited about making the hummus but even more so about homemade chips!


1 lemon
1 (15-oz) can chickpeas
1/4 cup tahini
2 cloves garlic, minced
1 tsp. vegetable oil
1/2 tsp. ground cumin
1/8 tsp. cayenne pepper
1/4 tsp. salt
1/4 cup water
olive oil and chopped parsley for garnish

Slice the lemon in half and juice it. Measure 1/4 cup juice and pour into blender or food processor. Add chickpeas, tahini, vegetable oil, cumin, cayenne, salt and water. Process until smooth, stopping to scrape down the sides occasionally. (at this point Brendan exclaimed "Mommy look! It's starting to look like real hummus!") Transfer to a small bowl or shallow platter and drizzle with olive oil. Sprinkle with parsley and set aside. (it can be kept at room temperature for up to 4 hours.)

Pita Chips

6 pita breads
1/4 cup olive oil
garlic salt

Heat oven to 400 degrees. Separate the two round halves by poking a hole in the seam and tearing along the edges. Use small cookie cutters or cut into 2-inch squares. Place on baking sheets and brush tops (or spray with olive oil sprayer) with olive oil. Sprinkle with garlic salt. Bake for 7 minutes or unitl lightly browned. Let cool on pans on wire racks. Store leftovers in resealable bag.


Yummy! My experience with making hummus is that it is never as smooth as store-bought. How did it turn out? Smooth?
As far as leftovers-I doubt there would be any at my house!
Nice work Annie!

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