Not a clue where I picked up this recipe, I've tried a bunch over the years since living in Bahrain.
Have made this recipe a few times .... and I think it's wonderful!! It's a keeper in my house!
Dip can be made and refrigerated 5-days ahead and the chips can be kept in a resealable bag for about a week. Neither one lasts that long in our home.
This is one of the things I'm taking this to a friend's home for a Christmas day potluck.
Dip:
1 lemon
1 (15-oz) can of chickpeas, rinsed and drained
1/4-cup tahini
2 cloves of garlic, minced
1 teas. vegetable oil
1/2-teas. ground cumin
1/8-teas. cayenne pepper
1/4-teas. salt
1/4-cup water
olive oil and chopped parsley for garnish
Pita chips:
6 pita bread rounds
1/4-cup olive oil
garlic salt (I generally use a little garlic powder and kosher salt ...salt is a must, the chips are really bland without some type of salt)
pepper
2 TB dried herbs such as basil or oregano (my personal favorite is basil)
To make the dip:
Squeeze the lemon and put 1/4-cup of the juice into a blender or food processor. Use any leftover juice however you please.
Add everything else other than the garnish ingredients in with the lemon juice and process until smooth; pausing when necessary to scrape down the sides with a spatula.
Put the hummus in a small bowl or shallow platter and drizzle with oilive oil. Sprinkle with parsley. It can sit at room temperature for up to four hours.
To make the chips:
Heat oven to 400-degrees.
Cut the pita rounds into 6-wedges and then separate each wedges into two pieces.
Can use small cookie cutters instead of cutting into wedges if you want the chips to be fancy.
Arrange the pita pieces on two baking sheets. Brush the tops with olive oil, then sprinke with some garlic salt, pepper and dried herbs.
Bake the chips for about 7-minutes or until lightly browned. Rotating trays halfway through the baking.
Cool the chips.
Leftover chips can be stored for up to a week in a resealable bag (ours never last that long).
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