Hummus Inspired Veggie Dip W Garlic Pita Chips Recipes

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HUMMUS WITH PITA CHIPS



Hummus with Pita Chips image

Whip up a batch of homemade hummus with chips in minutes! It's easy and tastes irresistibly fresh.

Provided by By Betty Crocker Kitchens

Categories     Snack

Time 25m

Yield 16

Number Of Ingredients 11

1 can (19 oz) Progresso™ chickpeas (garbanzo beans), drained, 1/4 cup liquid reserved
1/2 cup tahini
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
2 cloves garlic, finely chopped
1 teaspoon regular table salt
1/8 teaspoon pepper
Chopped fresh parsley
4 whole wheat pita (pocket) breads (6 inch)
4 tablespoons extra-virgin olive oil
1/2 teaspoon kosher (coarse) salt

Steps:

  • In food processor or blender, place beans, reserved bean liquid, tahini, 1/4 cup oil, the lemon juice, garlic, table salt and pepper. Cover; blend on high speed, stopping blender occasionally to scrape down sides, until smooth. Spoon dip into serving dish. Sprinkle with parsley.
  • Heat oven to 375°F. Brush both sides of each pita bread with 1 tablespoon oil. Cut each pita bread into 8 wedges; separate wedges to make 16 wedges for each pita bread. Places wedges, oil sides up, on ungreased cookie sheets. Sprinkle with kosher salt.
  • Bake 10 to 12 minutes or until pita chips are crisp and lightly browned. Serve with hummus.

Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 2 g, TransFat 0 g

CLASSIC HUMMUS WITH SPICED 'N BAKED PITA CHIPS



Classic Hummus with Spiced 'n Baked Pita Chips image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 16

2 cups canned chickpeas, drained and rinsed
1/2 cup tahini (sesame paste)
1/4 cup oil, from the top of the sesame paste or extra-virgin olive oil
Juice of 1 lemon
1 clove raw garlic, or 3 cloves roasted garlic
1 tablespoon ground cumin, plus more for garnish
1/2 teaspoon sea salt
Freshly ground black pepper
Water, for thinning the hummus
Paprika, for garnish
Extra-virgin olive oil, for drizzling
Spiced 'n Baked Pita Chips, to serve, recipe follows
8 mini whole-wheat pitas
1 tablespoon extra-virgin olive oil
1 teaspoon zatar, available in Middle Eastern or specialty stores
Sea salt

Steps:

  • In the bowl of a food processor, add the chickpeas, tahini, oil, lemon juice, garlic, cumin, salt, and pepper. Process until smooth and creamy, adding some water to make it the consistency of dip. Taste and adjust the seasoning with more lemon, cumin, salt, and pepper. Scoop the hummus into a bowl. (May be covered and refrigerated at this point for up to 3 days.)
  • When ready to serve, garnish with cumin, paprika, and a drizzle of olive oil. Serve with Spiced 'n Baked Pita Chips or crudite.
  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Cut the pitas into quarters and spread them onto the baking sheet.
  • In a small bowl, whisk together the olive oil, zatar, and sea salt, to taste. Drizzle this mixture over the pita pieces and toss them together with your hands to coat them evenly. Bake them until golden brown and crisp, about 8 to 10 minutes. Remove them from the oven and let cool.

HUMMUS INSPIRED VEGGIE DIP W/ GARLIC PITA CHIPS



Hummus Inspired Veggie Dip W/ Garlic Pita Chips image

This is more hummus inspired than actually hummus but yummy all the same. It is packed with veggie goodness and has a fresh garden type taste that goes great with the rustic (and seriously easy) baked garlic pita chips.

Provided by Sarah_Jayne

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2 cup baby carrots
1 1/2 cups chickpeas, cooked and drained and rinsed if from a can
1/4 cup frozen spinach, defrosted and squeezed to get rid of excess water
1/4 cup fresh cilantro leaves
2 garlic cloves
2 tablespoons lemon juice
1/8-1/4 teaspoon salt, according to taste
1 teaspoon toasted sesame oil
1/4 cup extra virgin olive oil
4 pita breads
2 garlic cloves
3 tablespoons extra virgin olive oil
1 pinch salt

Steps:

  • Put the carrots into a food processor and blitz for about 30 seconds. You are really only looking to get them started in breaking up since they are harder than the rest of the ingredients.
  • Add the chickpeas, spinach, cilantro, garlic gloves, lemon juice and sesame oil. Also add the salt at this time but go with the idea that less is more and you can add the full amount if you need it.
  • Process for about a minute, just until everything is combined and chunky.
  • Continue to process while slowly pouring in the olive oil.
  • Keep processing until smooth. This took me about 5 minutes with a bit of pulsing action now and then but my machine isn't all that powerful.
  • Either serve straight away or chill until ready.
  • For Garlic Pita Chips:.
  • Preheat oven to 400 degrees.
  • Tear the pitas into rough chunks. I usually try to aim for triangles but the whole point is to be rustic looking so don't worry about whatever shape they end up being.
  • Pour the olive oil into a ziplock bags.
  • Crush garlic cloves and add them to the bag. These days, I actually grate the garlic with a microplane grater because it appears to get a bit more punch out of the garlic.
  • Swish the oil around in the bag to mix in the garlic.
  • Put the pita chunks into the bag, seal and shake well to get all the chunks coated in the oil.
  • Spread on a baking tray and scatter over the salt.
  • Bake for about 10 minutes or until they are starting to go golden and crisp up.
  • Serve with dip.

Nutrition Facts : Calories 506.1, Fat 26.6, SaturatedFat 3.7, Sodium 723.3, Carbohydrate 57.2, Fiber 6, Sugar 1.9, Protein 10.6

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