September 06, 2013

Hummus with Salt and Pepper Pita Chips


When you get home from work and need something to tide you over until dinner time. This is your secret. This will be that delicious snack that will keep you company (with a glass of red wine!) as you chop the vegetables for a stir fry or boil the water for pasta. 

I love knowing that there is something delicious in my fridge at home. It reassures me that things are going to be all right. 


Everyone I know seems to love hummus. It's just a delicious thing. It is one of those foods that has many uses...as a dip for pita chips, a spread on a sandwich, thin it out for a salad dressing or use it as the base for a chicken marinade. 

I'm taking hummus with me to a deserted island...I'm pretty sure that as well as being delicious and nutritious,  it's probably one hell of a sun cream!


Reasons to have a food processor or stick blender: hummus. Place all the ingredients in the bowl and blitz them until you have a smooth, thick, unctuous hummus. 

If  the hummus isn't good enough, you can make the easiest chips to shovel it with into your mouth with, by baking pita breads in the oven with seasoning, you have a crunchy chip in 5-7 minutes!

I went for Salt and Pepper Pita Chips but you could add some ground cumin or ground coriander to make different, but equally delicious ones! 

Enjoy,

Holly, x


Hummus ingredients: tinned chickpeas, fresh garlic, light tahini paste, iced water, lemon juice and salt. 


Place the drained chickpeas and 1 grated clove of garlic in the bowl of a food processor. 


Pulse until the chickpeas are roughly chopped. 


Scrape down the side of the bowl and add in the tahini paste, 1/2 the lemon juice and a pinch of salt and blitz again. 

With the food processor on, pour the iced water down the funnel until the hummus is smooth. 

Taste for salt, lemon juice and grated garlic. 


For the pita chips, you'll need: 5 wholegrain round pita breads, 50 ml olive oil , salt and freshly cracked black pepper. 


Half the round pita breads and cut each half into three triangles. 

Spread the pita breads onto a baking tray, brush each side with olive oil and sprinkle with salt and generously with freshly cracked black pepper.

Bake in a preheated oven of 200C for 5-7 minutes. 


Recipe, Serves 5-7

2 x 400g Tins of Chickpeas
4 Tablespoons Light Tahini Paste
1-2 Garlic Cloves
1/2-1 Lemon Juice
Salt
100ml-125ml Iced Water
1 Tablespoon Olive Oil
Sprinkle of Cayenne or Paprika, optional.

Drain the chickpeas and run under cold water.
Tumble the chickpeas into the bowl of a food processor.
Grate the garlic and add 1 clove to the bowl.
Pulse until the chickpeas are roughly chopped.
Scrape down the sides of the bowl and add in the tahini paste, half the lemon juice and a pinch of salt.
Blitz until smooth.
With the processor on, pour the iced water down the funnel until you have a smooth hummus.
Taste for salt, lemon juice and garlic. Add more depending on your taste!
Place in a bowl, drizzle with olive oil and sprinkle with cayenne or paprika.
Keep covered in the fridge for 4-5 days.

Pita Chips

5 Wholegrain Round Pita Breads
50ml Olive Oil
Salt and Freshly Cracked Black Pepper

Preheat the oven to 200C.
Slice the pita breads in half and each half into three triangles...giving you 6 triangles from each pita.
Lay on a baking tray, brush both sides of the pita bread with olive oil.
Sprinkle the pita bread with salt and generously with freshly cracked black pepper.
Place in the preheated oven and bake for 5-7 minutes.
Serve with the hummus.

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