The Pioneer Woman Tasty Kitchen
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Garlic White Bean Basil Hummus and Homemade Toasted Pita Chips

4.25 Mitt(s) 4 Rating(s)4 votes, average: 4.25 out of 54 votes, average: 4.25 out of 54 votes, average: 4.25 out of 54 votes, average: 4.25 out of 54 votes, average: 4.25 out of 5

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Level: Easy

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Description

The best hummus ever. You’ll also never go back to buying pita chips from the store after you make these babies.

Ingredients

  • FOR THE PITA CHIPS:
  • 3  Whole Wheat Pita Breads (6-8 Inches Each)
  • 1 Tablespoon Olive Oil Or Olive Oil Cooking Spray
  • 1 teaspoon Salt
  • FOR THE HUMMUS:
  • 1 can (15 Oz. Size) Cannellini Beans, Drained And Rinsed
  • 4 cloves Garlic
  • 2 Tablespoons Fresh Lemon Juice
  • 6  Fresh Basil Leaves
  • ½ teaspoons Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • 3 Tablespoons Olive Oil, Plus More For Drizzling

Preparation

For the pita chips:
Preheat oven to 375ºF. Cut each pita into 8 wedges and place wedges in a large bowl. Drizzle with olive oil or spray with olive oil cooking spray and gently toss to coat. Sprinkle salt all over wedges adding other spices if desired; toss again to coat.

Arrange on an ungreased baking sheet and bake about 8-10 minutes, until pita chips are golden brown. Flip over once halfway through baking. Cool on pans.

For the hummus:
Combine beans, garlic, lemon juice, basil, salt and pepper in the bowl of a food processor. Pulse a couple of times until the mixture looks somewhat chopped. Add in the olive oil while the machine is still running. Let process until the mixture is creamy.

If the mixture appears to be too thick, add in a teaspoon of water at a time to thin it out. Otherwise, season with additional salt and pepper to your liking and drizzle the top with a tiny bit of olive oil. Dip away!

The hummus should be stored in the refrigerator and can be made 1 day ahead. The pita chips should be kept at room temperature in a container.

This recipe was inspired by Giada De Laurentis’ Everyday Italian cookbook.

3 Comments

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Mordechai Welt on 3.19.2013

In Israel, where I live, hummus is a staple food which we frequently eat together with techina. Your recipe looks wonderful, we will give it a try. I especially like your pita chips for scooping up the hummus.

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Tracy Arnold on 11.21.2012

I made this for myself for lunch/dinner whilst preparing other dishes for the holiday tomorrow. Thank you Monique! I almost ate it all! Very tasty and lighter than hummus with garbanzo beans. Used store bought pita chips but can’t wait to try yours. :)

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Patricia @ ButterYum on 11.13.2012

I love white bean hummus – this recipe looks delish!

4 Reviews

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Pammela on 2.5.2014

Ok, I debated over 3 or 4 stars. It was really good, but WAY TOO GARLICKY! I doubled and used 3 small cloves and it was still TOO much and I love garlic! I’d go with 1 small clove per batch. I would make again that way.

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mslaura022 on 4.7.2013

I’ve made this recipe a dozen times and still love it. Sometimes I use garbanzo beans instead of white beans but it’s just as tasty. I do cut back on the garlic a bit – one large clove or two smaller ones. This has become a staple snack in our fridge. Thank you for sharing!!

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angela radke on 3.24.2013

Great recipe! Did not have basil, but substituted cilantro. We will definitely repeat this one.

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Tessa on 2.28.2013

We loved this but is SUPER garlicky and that was with only 2 cloves of garlic instead of the listed 4. A lot of heat from the raw garlic flavour too. Maybe American garlic is more mild than here or something? Love the recipe otherwise and will definitely be making again but with altered amounts of garlic :)

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