Hummus and Pitta Bread Chips

prep time:: 10 minutes
cook time:: 5 minutes (pitta bread chips)
total time:: 15 minutes
other time:: Leave hunnus over night in the refridgerator to allow flavours to develop.

Emma Williams

ingredients

400g can chickpeas, drained
1/4 to 1/2 teaspoon salt, to taste
1 medium cloves garlic, peeled
40ml (2 tablespoons) lemon juice
40ml (2 tablespoons) oil
40ml (2 tablespoons) tahini
50ml (2 1/2 tablespoons) water

directions

1
Place all ingredients in a food processor and process on high speed until the ingredients are combined. Stop the machine and use a spatula to scrape down the side and base of the bowl. Process again until dip is smooth.
2
Store dip in an airtight container in the refrigerator.

Pita Bread Chips.

Preheat the oven to 200 degrees Celsius (180 degrees Celsius fan-forced). Using scissors or a knife, cut pita bread (or other flatbread) into bite sized triangles. Place bread triangles on a baking tray and bake for about 4 minutes, until crisp. Allow to cool, then store in an airtight container until required.

notes

Hummus is delicious served with pita bread crisps, crudités or corn chips, or used as a spread on sandwiches or wraps. To garnish, sprinkle the dip with paprika, cumin, chilli or chopped parsley or drizzle with olive oil.

Source: Emma