Homemade Hummus and Pita Chips

there are approximately one million ways to make hummus…

Hummus is one of those recipes that will likely look different depending on who you’re asking. Anyone who makes their own has some definite opinions about “the right way” to make it, and the variations are endless.

So let’s start with defining what hummus is, exactly. According to The Food Network:

“Hummus is a smooth and creamy puree of cooked chickpeas ( garbanzo beans ), tahini and an acid, typically lemon juice. While hummus usually has garlic now, centuries ago it did not. Olive oil isn’t a requirement either, but most modern recipes list it as an ingredient.”

As you can see, even this definition is not “definitive” – maybe garlic? But not always. And olive oil? May or may not be included.

But you get the picture – chickpeas, tahini, lemon juice and “maybe” garlic and olive oil.

there are MANY ways to make hummus!

Here’s where it gets really interesting. I’ve tried recipes where you actually remove the skins of the chickpeas before proceeding (no thank you!). Then there are recipes instructing you to cook the chickpeas with baking soda to soften them (I mean, not really a lot of work, but do I need to dirty an extra pot to make hummus?). And then there’s the question of dried versus canned chickpeas. I purchased dried chickpeas once, years ago. To use them you need to soak them overnight and then cook before adding to your recipe. I’ll admit they were exceptional, but I’m not inclined to go through this every time I want hummus.

And this is all about chickpea hummus! We haven’t even TALKED about red pepper hummus, sundried tomato, avocado or chocolate. The options are endless.

But we’re here today to talk about MY hummus. And it couldn’t be easier.

here’s my tried-and-true, couldn’t-be-easier recipe for the best, easy homemade hummus!

Okay, I’ve gone on long enough. Here’s what you do!

Place drained chickpeas and garlic in a food processor. Blend until completely broken down, scraping down the bowl as needed. Add tahini, cumin and lemon juice and blend again.

Scrape down the bowl and add cold water, a bit at a time, till you’ve reached your desired consistency.

Transfer to a bowl and drizzle with a bit of extra virgin olive oil. Sprinkle with chopped parsley and/or paprika and serve with pita triangles and cut up veggies.

That’s it!

I think a balance always needs to be struck between effort required and results achieved. And I guarantee that you will LOVE these results – especially considering the 5 minutes of effort this delicious hummus takes.

about those homemade pita chips!

I absolutely LOVE making my own baked pita chips. I find that the store bought kind are a little too thick and hard to chew.

These pita chips are sturdy enough to hold up to a generous serving of hummus, yet are light and crisp. And they are also SUPER easy to make!

Start with pita bread – you can use white or whole wheat pita. Slice through the pita to make two circles, then stack and cut into whatever size triangles you like. Place on baking sheets, brush with olive oil and season with kosher salt and black pepper. Bake till golden brown, cool and serve!

I stick to salt and pepper but you can season the pita with anything you like – everything spice is a favorite!

Let me know if you try it, and come back later this week where I’ll be pairing hummus with chicken in a delicious new dinner that we are LOVING around here!

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Posted in recipes, snacks, vegan, wheat-free