Homemade Hummus and Pita Crisps with Southern French Red or Shiraz
Ingredients for hummus
- 2-4 cloves GARLIC, peeled
- One 240 g can CHICKPEAS, liquid drained and reserved
- Juice from 1-2 LEMONS, zest is optional
- 3 tablespoons TAHINI
- ½ teaspoon SALT
- HOT SAUCE, such as Tabasco or Cholula
- ¼ teaspoon SMOKED PAPRIKA, such as La Chinata 'Pimentón de la Vera' available at larger Coop stores, optional
- EXTRA VIRGIN OLIVE OIL for drizzling on top
Directions for hummus
- 1. Process the garlic. In a blender or small food processor, drop in the garlic (amount depends upon how garlicky you want it) and blend.
- 2. Add the chickpeas to the chopped garlic, along with the juice of one lemon (or up to two lemons if one isn't juicy enough; you can also add some lemon zest if you like it really lemony), the tahini, salt and a few dashes of hot sauce. Also add the smoked paprika if you're using it.
- 4. Begin to blend/pulse the mixture. As it blends, slowly add 60ml (1/4 cup) of the chickpea liquid slowly through the top of the blender/food processor tube. You may need to shake, prod or stir to get it moving. Add additional chickpea liquid until it reaches the consistency you like (remember it will set up a little bit in the fridge).
- 5. To serve, transfer to a bowl and add a good sprinkling of paprika and extra virgin olive oil on top.
- 1. The consistency improves if the hummus sits in the fridge for a couple hours before serving to firm it up.
- 2. In addition to pita crisps, you can serve the hummus with fresh vegetables - cucumber, tomato, carrots, etc.
- 3. The recipe can easily be doubled; if you're using a small food processor, make one batch at a time.
- 4. The recipe is really flexible. If you want more lemon, add more lemon. More sesame-y tahini flavor? By all means, add more.
Ingredients for pita crisps
- One pack PITA BREAD (six pitas)
- OLIVE OIL
- GROUND CUMIN, optional
Directions for pita crisps
- 1. Preheat oven to 190 C. Place parchment paper on two baking trays.
- 2. Cut pitas in half through the middle to separate into two rounds, then each round into six triangles.
- 3. Drizzle both sides of the triangles with olive oil. Using a pastry brush or lightly with your fingers, work the oil into the pita. Sprinkle one side of the pitas lightly with salt and the cumin if you're using it.
- 4. Bake the pitas for about 6-7 minutes on first side; remove from the oven and flip them over, then bake another 4-5 minutes on second side until very lightly browned, not too much. Don't walk away or forget about them near the end! On the contrary, watch carefully for just the final couple minutes to reach the right level of crispiness.
- 1. Use a convection oven to bake the pitas at 180 C for 1-2 minutes less per side. The fan helps make them crispier--just keep an eye on them as they also brown and burn more quickly.
- 2. Leave crisps out in the open air to cool when they're done, don't put them too soon into a plastic bag or container. An hour or more is perfectly fine. The extra time in the open air helps them to really crisp up.
- 3. These are best eaten the same day but you can store them in an airtight plastic bag or container for a day.