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The best hummus ever. You’ll also never go back to buying pita chips from the store after you make these babies.
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.
Crunchy sweet potato, beet, and parsnip chips sprinkled with garlic-rosemary salt.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!