Thursday, April 4, 2013

Garlic & Lemon Hummus with toasted pita chips

For Easter last weekend, I decided to make some appetizers to bring over to my in-laws' house for Easter dinner. And since I love hummus, but not everyone loves my spicy Chipotle Pepper Hummus, I decided to make a garlicky batch. Now, keep in mind, you can cut the garlic WAAYY back if you are not a huge fan and then you'll have regular hummus and it'll be delicious too...but I LOVE garlic so, yeah, there are 6 cloves in this bad boy. Not for the faint of heart..or smell... so if you're sweetie doesn't like that, you may need some mints...or a bath...because it'll be coming out of your 

(Disclaimer: I just regurgitated the pics from my Chipotle Pepper Hummus because you make it the same way except you add more garlic and lemon juice and don't add the peppers)


1 can chickpeas (garbanzo beans) drained and liquid reserved
1/4 cup reserved liquid 
1/4 cup lemon juice
3 Tablespoon Olive oil
6 cloves garlic minced
2 Tablespoons Tahini paste
salt and pepper (to taste)

For Pita Chips:
1 bag of pita bread (whole)
olive oil
salt, to taste

1. Drain the chickpeas, reserving the liquid.

2. In a food processor, add all of the ingredients except the garlic.

3. Use a garlic press for the garlic, this way you wont have big chunks of garlic and it will be distributed more evenly. If you don't love garlic, then only put 2 cloves in.

4. Process for a few minutes until smooth. I let it run for several minutes because I didn't like it too grainy so I made sure it was nice and smooth.

5. If it's too thick, add a little more of the reserved liquid till it reaches your desired consistency.

6. Serve with pita bread, pita chips, veggies or whatever you desire.

For Toasted Pita Chips:
(Sorry, I didn't take pics of this..will update it next time I make them)
1. Preheat oven to 350 degree Fahrenheit. 
2. Cut all the slices of pita bread in half. 
3. Then cut each half into triangular quarters.
4. Carefully peel each triangle apart. (will make two chips)
5. Layer in a single layer onto 3 baking sheets smooth side down. (Can do one at a time but will take three times as long:) )
6. Brush each chip with olive oil and sprinkle lightly with salt.
7. Bake in preheated oven 10 minutes or until toasted.

SERVE WITH THE HUMMUS....Look at those chips!! They were absolutely delicious!

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