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Hummus and Pita Chips Recipe

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This recipe for Hummus and Pita Chips, by , is from The Bielawski Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Julie Bielawski


For the hummus:

2 c. drained canned chickpeas, liquid reserved
1/2 c. tahini (sesame paste), with some of it's oil
1/4 c. olive oil, plus more for drizzling
2 cloves garlic, peeled, or to taste
salt and freshly ground black pepper to taste
1 T. ground cumin or paprika, or to taste, plus extra for garnish
juice of 1 lemon
chopped fresh parsley leaves for garnish

For the pita chips:

Packaged Pita bread
Olive oil
sea salt
freshly ground black pepper

For hummus:
1. Put everything except the parsley in food processor and begin to process. Add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.

2. Taste and adjust seasonings as needed.

3. Serve drizzled with olive oil and sprinkle with additional cumin or paprika and parsley.

For pita chips:
1. Preheat oven to 350. Place cookie sheet in oven as it is preheating.

2. Lightly brush olive oil in both sides of pita bread.

3. Cut pita bread into triangles and put on hot cookie sheet.

3. Sprinkle with sea salt and black pepper. Bake until golden brown and crisp.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Another serving suggestion: I like to layer hummus on the bottom of the dish with layers of diced cucumbers, diced tomatoes and crumbled feta cheese on top. Serve with homemade pita chips and veggies (carrot sticks, celery sticks, cherry tomatoes, sliced cucumbers).




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