Hummus
1 can garbanzo beans
1 large clove garlic, minced (but I like to add even more)
3 T fresh lemon juice (but from a bottle works too)
3 T Tahini (don't leave this out! If you can't find it at the store you can order it on Amazon)
1/2 tsp kosher salt
1/8 tsp black pepper
1/2 tsp cumin
1/8 tsp ground red pepper
4-6 T water, divided (or I just use the liquid from the garbanzo beans can)
3 T extra-virgin olive oil
1 T minced fresh parsley optional (or I just add a little dried)
Combine garbanzo beans, garlic, lemon juice, tahini, salt, pepper, cumin, red pepper, and 3 T water in food processor or blender. Blend until smooth. While machine is running, pour olive oil in. Process until completely combined. Add additional water by tablespoon until you reach the consistency you like. Place in an airtight container and store in refrigerator. For optimal flavor, refrigerate at least 2 hours before serving.
Pita Chips
4 whole pita breads, either white or whole wheat
1 T olive oil
1 tsp kosher salt
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and set aside. Don't skip the foil. I tried it once without and they're not the same. Use a pizza wheel to cut pita into 8 triangles. We like to have thinner pita chips so we also pull each triangle apart so each half is a separate chip. They're nice a crisp and not too thick this way. Drizzle olive oil over the cut pitas and toss with your hands to coat each piece. Place the wedges in a single layer on the lined baking sheet and sprinkle with salt. Bake for 15-20 minutes or until the chips are lightly browned and crisp. Cool completely before serving. Store in an airtight container.
Recipe shared by Carolyn.
