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Hummus with Herbed Pita Crisps

Hummus with Herbed Pita Crisps
Prep Time
15 min
Cook Time
10 min
Yields
4 - 6 servings

For a quick and easy snack, Katie Lee whips up homemade hummus and crunchy, herbed pita crisps.

Courtesy of Katie Lee from “Bobby Flay Fit”.

Copyright 2013 Television Food Network G.P. All Rights Reserved.

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ingredients

Pita Crisps

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

Hummus

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
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directions

Step 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.

Step 2

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.

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