Hummus With Pita Crisps Recipe
Ingredients
| 6 pita breads each about 6 inches in diameter | ||
| Olive oil | 1/2 Cup (16 tbs) | |
| Sesame seeds | 1/4 Cup (16 tbs) | |
| 1 can about 15 oz. garbanzo beans,drained reserve liquid | ||
| Lemon juice | 3 Tablespoon | |
| 1 or 2 cloves garlic | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Split pita breads and brush split sides with 1/4 cup of the oil; season to taste with salt and pepper.
Stack breads; cut stack into 6 to 8 wedges.
Place wedges in a single layer on 2 large baking sheets.
Bake in a 400° oven until crisp and golden 5 to 10 minutes.
Set aside.
Meanwhile, toast sesame seeds in a small frying pan over medium heat until golden 3 to 5 minutes, shaking pan often.
Transfer seeds to a blender or food processor and add garbanzos, 2 tablespoons of the oil, lemon juice, garlic, and 6 tablespoons of the reserved garbanzo liquid.
Whirl, adding more liquid if needed, until hummus is smooth but still thick enough to hold its shape.
Season to taste with salt and pepper.
Transfer hummus to a serving bowl and drizzle with remaining 2 tablespoons oil.
Offer pita wedges to scoop up dip.
Makes 6 to 8 servings.
Stack breads; cut stack into 6 to 8 wedges.
Place wedges in a single layer on 2 large baking sheets.
Bake in a 400° oven until crisp and golden 5 to 10 minutes.
Set aside.
Meanwhile, toast sesame seeds in a small frying pan over medium heat until golden 3 to 5 minutes, shaking pan often.
Transfer seeds to a blender or food processor and add garbanzos, 2 tablespoons of the oil, lemon juice, garlic, and 6 tablespoons of the reserved garbanzo liquid.
Whirl, adding more liquid if needed, until hummus is smooth but still thick enough to hold its shape.
Season to taste with salt and pepper.
Transfer hummus to a serving bowl and drizzle with remaining 2 tablespoons oil.
Offer pita wedges to scoop up dip.
Makes 6 to 8 servings.
Chef
