Best 4 Classic Hummus With Spiced N Baked Pita Chips Recipes
Hummus, a culinary gem with roots in the heart of the Middle East, has captivated taste buds worldwide with its creamy texture and tantalizing flavors. This beloved dip, crafted from chickpeas, tahini, and a symphony of aromatic spices, is an integral part of meze platters, enjoyed as a delectable spread on sandwiches and wraps, and even as a versatile ingredient in various culinary creations. Paired with warm, crispy pita chips, perfectly seasoned and baked to perfection, this classic hummus experience transcends the ordinary, offering a delightful symphony of flavors and textures that will leave you craving more. Let's embark on a culinary journey to discover the secrets behind the ultimate hummus with spiced and baked pita chips, elevating your taste buds to new heights of culinary bliss.
Let's cook with our recipes!
ROASTED RED PEPPER HUMMUS WITH HOMEMADE PITA CHIPS
Steps:
- In the bowl of a food processor, place the chickpeas and red bell pepper. On a cutting board, mash the garlic cloves with 1/4 teaspoon of salt to a smooth paste with the side of a knife, then add this to the processor along with the crushed red pepper, tahini, water, 4 tablespoons of the lemon juice, 2 tablespoons of the olive oil, cumin, and pepper and process until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasoning by adding salt and additional lemon juice, if necessary, to taste. Transfer to a wide shallow bowl for serving and use the back of a serving spoon to form a well in the center of the hummus. Drizzle with the remaining olive oil and sprinkle the top with the parsley, and paprika. Serve at room temperature, with pita chips for dipping.
- Preheat the oven to 300 degrees F.
- Combine the olive oil, garlic, and Essence in a small bowl and whisk to mix. Brush the mixture evenly over the rough (inside portion) of each pita bread half. Stack the pita breads and cut into quarters. Arrange the pita pieces evenly on a baking sheet and bake until golden brown and crispy, about 20 minutes. Remove from the oven and let cool before serving.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
HUMMUS WITH HERBED PITA CRISPS
Provided by Katie Lee Biegel
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the pita crisps: Preheat the oven to 400 degrees F. In a food processor, combine the butter and herbs and pulse until well combined. Spread the herb butter onto the pita slices. Sprinkle with salt and bake until crisp, about 10 minutes.
- Meanwhile, for the hummus: In a food processor, combine the drained chickpeas, garlic, lemon juice, tahini and cumin. Pulse until smooth. With the food processor running, add the olive oil in a steady stream. Season with the salt and puree until very smooth. If the mixture is too thick, add 2 tablespoons at a time of the reserved chickpea juice until desired consistency.
SPICED PITA CHIPS
Steps:
- Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
- Spread the pita wedges out in a single layer on the baking sheets. In a small bowl, mix together the za'atar, granulated garlic and paprika. Drizzle the olive oil over the pita, then evenly sprinkle the spice blend over each wedge.
- Bake until golden and crispy, 25 to 30 minutes, rotating the pans halfway through.
- Serve immediately or let cool completely and then store in an airtight container.
HUMMUS WITH PITA CHIPS
Whip up a batch of homemade hummus with chips in minutes! It's easy and tastes irresistibly fresh.
Provided by By Betty Crocker Kitchens
Categories Snack
Time 25m
Yield 16
Number Of Ingredients 11
Steps:
- In food processor or blender, place beans, reserved bean liquid, tahini, 1/4 cup oil, the lemon juice, garlic, table salt and pepper. Cover; blend on high speed, stopping blender occasionally to scrape down sides, until smooth. Spoon dip into serving dish. Sprinkle with parsley.
- Heat oven to 375°F. Brush both sides of each pita bread with 1 tablespoon oil. Cut each pita bread into 8 wedges; separate wedges to make 16 wedges for each pita bread. Places wedges, oil sides up, on ungreased cookie sheets. Sprinkle with kosher salt.
- Bake 10 to 12 minutes or until pita chips are crisp and lightly browned. Serve with hummus.
Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 2 g, TransFat 0 g
Tips:
- Use dried chickpeas for the most authentic flavor and texture. If using canned chickpeas, be sure to rinse and drain them well before using.
- Soaking the chickpeas overnight will help to reduce the cooking time. If you don't have time to soak them overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
- Don't overcook the chickpeas. They should be tender but still hold their shape.
- Use a food processor or blender to get a smooth and creamy hummus. If you don't have a food processor or blender, you can mash the chickpeas by hand, but it will take longer.
- Add the tahini, lemon juice, garlic, cumin, salt, and pepper to taste. You can also add other spices, such as paprika or cayenne pepper, to taste.
- Serve the hummus with pita chips, vegetables, or crackers.
- To make the spiced and baked pita chips, simply brush pita bread with olive oil and sprinkle with your favorite spices. Then, bake them in a preheated oven until they are crispy.
Conclusion:
Hummus is a delicious and versatile dish that can be enjoyed as a snack, appetizer, or main course. It is a good source of protein, fiber, and healthy fats. The spiced and baked pita chips are a great addition to any party or gathering. They are also a healthy alternative to store-bought chips.
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