Hummus and toasted pita chips have quickly become our new favourite morning tea/afternoon tea/anytime snack.
The lovely Middle Eastern dip made up of a delicious concoction of chick peas, garlic, tahini, lemon, sea salt and pepper is creamy, luscious and beautifully savoury. For us, it’s the perfect accompaniment to a whole arrangement of healthy dipping edible utensils. Grace’s favourite dippers lately are carrot sticks, bright red tomato wedges and of course the lovely crispy golden homemade pita chips.
Watching Grace dig away eagerly at the hummus using her carrot shovel is just so adorable. I smile as she carefully surveys the hummus pile and excitedly excavates using her tightly clutched carrot stick all the while carefully watching the entire process with her mouth wide open ready for the next mouthful, she melts my heart.
Making your own hummus couldn’t be more straight forward. You simply place all of the ingredients; chickpeas, lemon juice and zest, tahini, garlic and olive oil in the bowl of a food processor and blitz until all wonderfully combined and creamy.
And the chips are just as easy; cut pita bread into triangles, arrange on a baking tray, drizzle with a little olive oil and grill for a minute or two, just until they are lovely and crisp.
Pop all of the ingredients in the food processor and blitz until smooth and creamy.
Decant into a serving bowl and sprinkle with a little paprika and olive oil.
To make the pita chips, chop pita into triangles, arrange on tray, drizzle with a little olive oil and grill for a minute or two, just until the chips are golden and crispy.
Serve hummus and pita chips alongside some healthy friends, we chose carrot sticks and wonderful tomato wedges but any vegetable dipper of your choice would be lovely.
Hummus with pita chips
400 gram tin chick peas, drained
1 tablespoon tahini
2 garlic cloves
Zest and juice of 1 lemon
2 tablespoons extra virgin olive oil
Sea salt and freshly ground pepper
2 pita bread, cut into triangles
Carrot stick and tomato wedges, to serve
In the bowl of a food processor place the chick peas, tahini, garlic, zest and juice of lemon and olive oil and blitz until combined and creamy. Taste and season with sea salt and freshly ground black pepper accordingly. Decant hummus to a bowl and sprinkle with a little paprika (if desired) and drizzle with a little extra olive oil.
Preheat grill to high heat. Place pita triangles on a baking tray and drizzle with a little olive oil. Grill for 1-2 minutes or until the chips are toasted and golden. Serve with hummus, carrot sticks and tomato wedges.
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