Sunday, April 27, 2008

Hummus Dip with Seasoned Pita Chips

2 (15-ounce) cans chickpeas, drained and rinsed
1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
1/2 lemon, juiced
2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
2 cloves garlic, peeled
1 1/2 teaspoon salt
1/2 teaspoon dark Asian sesame oil
1/2 to 1 teaspoon ground cumin
12 to 15 grinds black pepper
1/4 cup water
Paprika, for garnish

In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You'll have to stop the blender often to push down the ingredients. If the mixture is too dry and you're having trouble blending it, add a few more tablespoons of olive oil to help things along.
Scrape the hummus into a bowl. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.

Serve with baked pita crisps.
4 - 5 whole pitas cut into 6ths
Olive Oil spray
3 Tbs Italian Seasoning
Salt and Pepper to taste

Preheat oven to 425 degrees.
Cut up a bag of pitas into 6 pieces for each individual pita. Split each piece in half.

Lay the pita pieces out on a cookie sheet and spay with an olive oil spray.
Sprinkle the pieces with Italian seasoning herbs, salt and pepper and bake until crisp.

Serve with Hummus.

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