Parsley Hummus with Whole Wheat Pita Chips

Ingredients

• 1 can chickpeas drained and rinsed
• 1/2 cup chopped parsley
• 1 tsp. minced garlic
• 1/4 cup sour cream
• 3 T tahini sauce
• 1 1/2 T lemon juice
• 2 T sesame oil
• 2 T olive oil
• 1 1/2 tsp. cumin
• 1 1/2 tsp. salt
• 1/4 tsp. cayenne pepper or hot sauce
• 1 T water
• 3-4 pieces whole wheat pita bread, cut into triangles
• Olive oil, for spraying pita and baking sheet

Directions

1. Heat the oven to 450 F. Pour the chickpeas into a colander set in the sink, rinse away the foam, and leave them to drain.
2. Add the parsley and garlic to a food processor with the stainless steel blade in place. Run the machine for about 1 minute, until the parsley is finely chopped.
3. Tip in the drained chickpeas and blend for 1-2 minutes, stopping when the beans are close to smooth.
4. Add the sour cream, followed by the Tahini sauce, lemon juice, sesame oil, olive oil, cumin, salt, and either cayenne or hot sauce. Blend again until the hummus is silky. Check the consistency, and if you want it looser, mix in a little water.
5. Slice the whole wheat pita into triangles. Coat a baking sheet with olive oil spray, spread the pita pieces out in an even layer, and mist the tops with more olive oil. Bake for 4-5 minutes, flip the chips over, and continue toasting for 1-2 minutes longer. Watch carefully near the end, because they can darken fast. Serve the hummus with the pita chips. It can also go with cauliflower, celery, carrot sticks, or red bell pepper strips.