Sun-Dried Tomato Basil Hummus with Pita Chips
Servings: 4
Total Time: 30 minutes
Ingredients
Hummus:
1 cup garbanzo beans
3 TBSP water
4 TBSP olive oil
1 TBSP lemon juice
1/4 tsp kosher salt
dash crushed red pepper flakes
2 sun-dried tomatoes
6-8 fresh basil leaves
2 cloves roasted garlic
Chips:
5 pita pocket bread
2 TBSP olive oil
1/4 tsp smoked paprika
pinch kosher salt
Directions
1. To make the hummus put all the ingredients in a food processor and puree until smooth. Add a bit more water if necessary for smoothing out the texture. Taste and season if needed.
2. For the chips cut the pitas into 8 wedges and then separate the top and bottom.
3. In a small bowl mix the oil and smoked paprika.
4. Brush each piece of pita with the seasoned oil on both sides. Put the chips on a wire rack over a baking sheet. Sprinkle with the kosher salt.
5. Bake 375 degrees F for 10-12 minutes, or until crisp. Allow chips to cool completely on the baking sheet.
6. Serve the chips with the hummus.
2. For the chips cut the pitas into 8 wedges and then separate the top and bottom.
3. In a small bowl mix the oil and smoked paprika.
4. Brush each piece of pita with the seasoned oil on both sides. Put the chips on a wire rack over a baking sheet. Sprinkle with the kosher salt.
5. Bake 375 degrees F for 10-12 minutes, or until crisp. Allow chips to cool completely on the baking sheet.
6. Serve the chips with the hummus.
