4 Tbsp unsalted butter, at room temperature
3 Tbsp fresh herbs (chives, parsley, rosemary, thyme, cilantro, etc.)
4 pitas (I like to use whole wheat for a nuttier flavor), cut into eighths
salt, for sprinkling
2 15 oz cans chickpeas, drained and juice reserved
2 clove garlic
¼ cup lemon juice
¼ cup tahini
1 tsp ground cumin
½ cup extra virgin olive oil
1 tsp salt
1. Preheat the oven to 400 degrees F. In a food processor, combine the butter and herbs and pulse until well combined. Spread the herb butter onto the pita slices. Sprinkle with salt and bake until crisp, about 10 minutes.
1. Meanwhile, for the hummus: In a food processor, combine the drained chickpeas, garlic, lemon juice, tahini and cumin. Pulse until smooth. With the food processor running, add the olive oil in a steady stream. Season with the salt and puree until very smooth. If the mixture is too thick, add 2 tablespoons at a time of the reserved chickpea juice until desired consistency.