Hummus Among Us

Hummus is a great, satisfying and good for you snack/condiment. This recipe was discovered after I obsessively was trying to re-create the hummus from one of my favorite restaurants in DC (which also has the BEST pomegranate martini's EVER but I digress). After trying a bunch of recipes out I could not get it right. I finally got it through my noggin that the restaurant style hummus tastes so good because it has a Costco sized vat of olive oil in it. (Also on another note, I'm tired of typing out olive oil so not to get all Rachel Ray on you but it will now be known as EVOO) While EVOO is fantastic for you, twenty cups of it sort of defeats the purpose. This is just about as close as I can get to the "real deal" and frankly, the pita chips make it that much better. The pita chips also go really well with cottage cheese. The sister gave the hummus 4 stars and the pita chips 5.





Plus yeah, I took a picture of this one!



Hummus
3.5 cups

*side note: if you are using a mini food processor, cut the recipe in half.

Ingredients:

2(15.5oz) cans no salt added chickpeas/garbanzo beans, RINSED (don't skip this) and drained
2 garlic gloves, crushed
1/2 cup water
1/4 cup tahini (sesame seed paste)
3 tbsp lemon juice
3 tbsp EVOO
salt
pepper

Directions:

Place beans and garlic in food processor and pulse until chopped

Add remaining ingredients and pulse into smooth

Pita Chips
Yields about 48 chips

Ingredients:

6 whole pitas (I use a brand called the Alternative Pita...tastes great and is 110 calories)
Spray Butter or EVOO
Salt
Pepper
Red Pepper Flakes or Salt Free Southwest Seasoning

Directions:

Preheat oven to 350

Slice each pita like you would a pie, into 8 triangles each. Lay them evenly on one or two tin foiled and pam sprayed cookie sheets. Spray or brush each pita triangle with the butter or evoo and then sprinkle all with the salt, pepper and red pepper flakes/sw seasoning.

Bake chips for 10-15 minutes depending on your preference of crispiness

Chips store great in a sealed plastic bag!