Housemade Hummus Recipe
Served with pita chips and seasonal vegetables.
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Ingredients
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Hummus
Pita Chips
Seasonal Vegetables
Method
Hummus Preparation
- 1
Prepare the Chickpeas
Drain and rinse the canned chickpeas under cold water to remove excess sodium and canning liquid.
- 2
Blend the Ingredients
In a food processor, combine the drained chickpeas, tahini, garlic cloves, lemon juice, olive oil, ground cumin, salt, and water. Blend until smooth and creamy.
- 3
Adjust Consistency
If the hummus is too thick, add a little more water, one tablespoon at a time, until the desired consistency is reached.
- 4
Season and Serve
Transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle paprika on top. Cover and refrigerate until ready to serve.
Pita Chips Preparation
- 5
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 6
Cut the Pita Bread
Cut the pita bread into triangles or wedges.
- 7
Coat with Olive Oil
In a large bowl, toss the pita triangles with olive oil, salt, and garlic powder until evenly coated.
- 8
Bake the Chips
Spread the coated pita pieces on a baking sheet in a single layer. Bake for 8-10 minutes or until golden and crispy, turning halfway through.
- 9
Cool and Serve
Remove from the oven and allow to cool slightly before serving with hummus.
Vegetable Preparation
- 10
- 11
Arrange for Serving
Place the prepared vegetables on a serving platter alongside the hummus and pita chips.