Parsley Hummus with Whole Wheat Pita Chips
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
1 can chickpeas drained and rinsed
1/2 cup chopped parsley (pack parsley into half-cup measure, then chop in food processor
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
Preheat oven to 450 F. Drain chickpeas into a colander placed in the sink, then rinse until no more foam appears. Let the water drain off. Put parsley and garlic into bowl of food processor fitted with the stainless steel blade. Process about 1 minute, until parsley is well chopped. Add drained chickpeas and process 1-2 minutes, until beans are mostly smooth. Add sour cream, Tahini sauce, lemon juice, sesame oil, olive oil, cumin, salt, and cayenne or hot sauce. Process until mixture is very smooth. Test thickness and add a bit of water if you’d like it to be a little thinner. Cut whole wheat pita into triangles. Spray baking sheet with olive oil, then arrange pita triangles in a single layer. Spray top of chips with olive oil. Toast chips 4-5 minutes, Then turn and toast 1-2 minutes more. Serve hummus with pita chips. Can also be served with cauliflower, celery, carrot sticks, or red bell pepper strips.