Got a few picky eaters in your house? Well, so do I! In fact, I can be one of them 😉
I had used a huge can of chickpeas so the hummus would last a few days. I even meant to put some aside in a separate container to make sure. Well, I totally forgot to do that, and when I went to the fridge the next day to spread it on some crackers — of course, it was gone, into a picky eater’s belly 🙂
It’s all good! I am always happy when food I make disappears. Enjoy my twist on the traditional Middle Eastern dip with pitas, crackers, carrots, breads, wraps, whatever you please!I also took a whole bunch of fresh, thick, handmade pita from Tom Douglas’ Dahlia Bakery downtown, and made these tasty pita chips to go with the hummus. Let me mention that I had tried 4 times before to get pita at Dahlia. Every time I got there, the pita was gone, but this time I won the last pack of the day. They make limited amounts to sell fresh daily, and believe me you will enjoy the beauty of the freshness when you get your hands on it!
I simply cut the pita into wedges, toss them in oil, salt, pepper, dried oregano, and bake them at 350 F (175 C) until crispy.
1 25 oz. can of chick peas (also known as garbanzo beans)
1 big clove of garlic
1/2 tspn ground cumin
1/2 tspn turmeric
1/2 tspn red chili powder
1 tspn lemon juice
1/4 cup olive oil
salt to taste
1. While the pita wedges bake, pulse all ingredients except oil in a food processor, a few times.
2. Slowly pour in the olive oil while you pulse to get the consistency you like. We like our hummus pretty thick. If you want it loose, add more oil and pulse some more.
3. Taste for salt and adjust if you need more.
4. Spoon it into a bowl, sprinkle with more red chili powder, and serve with the hot pita chips!