Monday’s Menu: Hummus and Pita Chips

photo courtesy of Disney Family Fun

I came across this recipe in Disney Family Fun Magazine and had to try it!  I LOVE Hummus.  It was super easy to make and my 3 year old enjoyed cutting the pita into shapes! – Erika

Ingredients

• For the Hummus:
• 1 lemon
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1/4 cup tahini
• 2 cloves garlic, minced
• 1 teaspoon vegetable oil
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon salt

• 1/4 cup water
• Olive oil and chopped Italian parsley for garnish
• For the Pita Chips:
• 6 pita breads
• 1/4 cup olive oil
• Garlic salt
• Pepper
• 2 tablespoons dried herbs, such as basil or oregano

First, make the hummus. Slice the lemon in half and use a reamer to juice it. Measure 1/4 cup of the juice, then pour it into a food processor or a blender.

1. Add the chickpeas, tahini, garlic, vegetable oil, cumin, cayenne pepper, salt, and water to the bowl or pitcher and process until smooth, stopping occasionally to scrape down the sides with a spatula.
2. Transfer the hummus to a small bowl or shallow platter and drizzle it with olive oil. Sprinkle the dip with the parsley. Set it aside (it can be kept at room temperature for up to four hours).
3. Make the pita chips. Heat the oven to 400 F. Separate the two round halves of each pita by poking a hole in the seam, then tearing the bread along it. Use small cookie cutters (ours measure 3 inches) to cut the pita into shapes.
4. Arrange the pita shapes on two baking sheets. Brush the tops with the olive oil, then sprinkle them with the garlic salt, the pepper, and the dried herbs.
5. Bake the pita for 7 minutes or until the chips are lightly browned, rotating the pan halfway through. Let the chips cool on the pans on wire racks. Serve with the hummus. Leftover chips can be stored in resealable bags up to one week. The dip can be covered and refrigerated up to five days.