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Hummus + Baked Pita Chips

Revathi Palani
Hummus is a middle eastern spread / dip made from chickpeas and flavored with tahini, lemon, garlic, etc. Learn to make this healthy snack from scratch.
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Prep Time 6 hours
Cook Time 5 minutes
Total Time 6 hours 15 minutes
Course Snack
Cuisine Mediterranean
Servings 2

Ingredients
  

For Hummus

  • ⅓ Cup Dry Chickpea * need 1 Cup Cooked Chickpea
  • 2 Tbsp White Sesame seeds
  • 3 Tbsp Extra Virgin Olive Oil + For garnish
  • 2 Tbsp Lemon extract
  • 1 clove Garlic (chopped)
  • ¼ tsp Salt (adjust per taste)
  • ¼ tsp Roasted cumin powder
  • Paprika | Red Chilli powder - For garnish (optional)

For Pita Chips

  • 2 Pita bread
  • 1 Tbsp Olive Oil
  • Garlic Salt | Regular Salt - as needed
  • Roasted cumin powder - as needed

Instructions
 

  • First, soak the dry chickpeas for atleast 6 hrs and cook with sufficient water until done. Measure 1 cup of the cooked chickpeas. Reserve the cooking water. I used a little more than a ⅓ cup of dry chickpeas, soaked it overnight and pressure cooked it for 3 whistles.
    <br><br><img src="https://revisfoodography.com/wp-content/uploads/2017/03/cap-1.jpg" alt="hummus" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/humm-4.jpg" alt="hummus" width="48%" />
  • Heat a small pan and slightly dry roast the sesame seeds until they just start changing color. Turn off the flame immediately. Leave them to cool to room temperature.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/humm-5.jpg" alt="hummus" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/humm-6.jpg" alt="hummus" width="48%" />
  • Once the sesame seeds are cooled, add it to a blender/food processor along with 1 Tbsp of the oil, lemon extract, garlic, salt and cumin powder. Blend until the sesame seeds are ground fully and you get a paste.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/humm-7.jpg" alt="hummus" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/humm-8.jpg" alt="hummus" width="48%" />
  • Now add the cooked chickpeas along with the remaining 2 Tbsp olive oil. Blend until the chickpeas are coarsely ground into a paste.

    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/humm-9.jpg" alt="hummus" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/humm-10.jpg" alt="hummus" width="48%" />
  • Add about 1 - 2 Tbsp of the water used for cooking the chickpeas and blend until a smooth paste is formed. Add more water, if needed, to achieve the desired consistency.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/humm-11.jpg" alt="hummus" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/humm-12.jpg" alt="hummus" width="48%" />
  • Transfer to the serving bowl. Garnish with olive oil and a sprinkle of paprika.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/hummus-1.jpg" alt="hummus" width="100%" /><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/hummus-2.jpg" alt="hummus" width="100%" />
  • Now moving onto the Pita Chips. Preheat oven to 375 F. Cut each of the pita bread into quarters. Brush oil and Sprinkle the salt, roasted cumin on both sides of the pita. Place it on a baking sheet and bake for about 5 mins. Pull it out of the oven and turn the pieces once. Bake for a further 5 mins or until nicely golden.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/humm-13.jpg" alt="hummus" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/humm-14.jpg" alt="hummus" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/humm-15.jpg" alt="hummus" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/humm-16.jpg" alt="hummus" width="48%" />
  • Serve the pita chips warm with the creamy hummus.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/hummus-3.jpg" alt="hummus" width="100%" />

Notes | FAQ

- It is essential to use a good quality extra virgin olive oil for this recipe for the best flavor.
- Instead of using dry chickpeas, you can use the ones from the can too. In that case you can completely skip the 1st step.
- Tahini is a sesame seed paste readily available in supermarket. In case you want to use store bought tahini, you can skip 2 Tbsp of the sesame seeds and 1 Tbsp of olive oil from the recipe and use 2 Tbsp of Tahini instead.
- You can also peel the skins of the chickpeas for a more smoother texture. However you will loose out on the nutrients.
- You can store the Hummus refrigerated for a few days until maybe a week.