Homemade Hummus and Pita Chips
Yields: 8
Preparation time: 25
Cooking time: 10
Components
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Homemade TahiniHomemade HummusHomemade Pita Chips
Directions
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Make the tahiniMake the hummusMake the pita chips↓ This is a component-based recipe (fancy talk for making the dish in pieces, then assembling). ↓
Homemade Tahini
Ingredients
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1 cup hulled sesame seeds2 to 4 tablespoons neutral flavored oil such as grape seed, canola or a light olive oilPinch of salt, optional
Steps
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Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes.Transfer toasted seeds to a baking sheet or large plate and cool completely. (Careful here, sesame seeds can burn quickly).Add sesame seeds to the bowl of a food processor then process until a crumbly paste forms, about 1 minute.Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape the bottom and sides of the food processor a couple times.Check the tahini’s consistency. It should be smooth, not gritty and should be pourable. You may need to process for another minute or add the additional tablespoon of oil.Taste the tahini for seasoning then add salt to taste. Process 5 to 10 seconds to mix it in.Store tahini covered in the refrigerator for one month. You may notice it separates over time, like a natural peanut butter would. If this happens, give the tahini a good stir before using.
Homemade Hummus
Ingredients
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1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas1/4 cup (60 ml) fresh lemon juice (1 large lemon)1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe1 small garlic clove, minced2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving1/2 teaspoon ground cuminSalt to taste2 to 3 tablespoons (30 to 45 ml) waterDash ground paprika, for serving
Steps
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In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy.Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice.Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.Open, drain, and rinse the chickpeas.Add half of the chickpeas to the food processor and process for 1 minute.Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth; 1 to 2 minutes.Most likely the hummus will be too thick or still have tiny bits of chickpea.To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika.Store homemade hummus in an airtight container and refrigerate up to one week.
Homemade Pita Chips
Ingredients
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1 package pita breadOlive OilKosher salt and freshly ground black pepper
Steps
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Preheat the oven to 375 degrees F.Cut each pita bread in quarters and each quarter in half to make 8 triangles.Place them in a single layer on a sheet pan and sprinkle lightly with olive oil, salt and pepper.Bake for about 10 minutes, until crisp, turning once.
Category: Snack