Hummus and Pita chips

http://familyfun.go.com/recipes/easy-hummus-and-pita-chips-1009859/


Easy Hummus and Pita Chips

This wholesome dish shows off the flavors of the Middle East
by Judith Fertig, Photographs by Bill Milne, Judith Fertig's newest book is "Heartland: The Cookbook" (Andrews McMeel, 2011). From FamilyFun Magazine
Easy Hummus and Pita Chips
Prep Time: 25
Cook Time: 35

Our tasty combo of savory dip and lightly seasoned, baked chips makes a great snack after school or sports practice. It's a tastier alternative to store-bought varieties and so simple to make that kids can do most of the steps — blending ingredients in a food processor, cutting pita chips — with little help. If you're lucky enough to have leftovers, the dip also makes a delicious sandwich spread.

Ingredients

For the Hummus:
1 lemon
1 (15-ounce) can chickpeas, rinsed and drained
1/4 cup tahini
2 cloves garlic, minced
1 teaspoon vegetable oil
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 cup water
Olive oil and chopped Italian parsley for garnish

For the Pita Chips:
6 pita breads
1/4 cup olive oil
Garlic salt
Pepper
2 tablespoons dried herbs, such as basil or oregano

Instructions

1. First make the hummus. Slice the lemon in half and use a reamer to juice it. Measure 1/4 cup of the juice, then pour it into a food processor or a blender.

2. Add the chickpeas, tahini, garlic, vegetable oil, cumin, cayenne pepper, salt, and water to the bowl or pitcher and process until smooth, stopping occasionally to scrape down the sides with a spatula.

3. Transfer the hummus to a small bowl or shallow platter and drizzle it with olive oil. Sprinkle the dip with the parsley. Set it aside (it can be kept at room temperature for up to four hours).

4. Make the pita chips. Heat the oven to 400 F. Separate the two round halves of each pita by poking a hole in the seam, then tearing the bread along it. Use small cookie cutters (ours measure 3 inches) to cut the pita into shapes.

5. Arrange the pita shapes on two baking sheets. Brush the tops with the olive oil, then sprinkle them with the garlic salt, the pepper, and the dried herbs.

6. Bake the pita for 7 minutes or until the chips are lightly browned, rotating the pan halfway through. Let the chips cool on the pans on wire racks. Serve with the hummus. Leftover chips can be stored in resealable bags up to one week. The dip can be covered and refrigerated up to five days.

Tips:
Before juicing a lemon, press and roll it on a countertop with the palm of your hand. This breaks up the membranes in the fruit and makes it easier to extract the juice.
Variations:
For a dip with more sophisticated flavor, replace the tahini in the main recipe with peanut butter. The substitution adds a nutty, slightly smoky taste to the hummus.
Nutritional Information:
Easy Hummus and Pita Chips. Per serving (2 tablespoons dip, 4 chips): Calories 165 Total Fat 8 g (13% DV) Saturated Fat 1 g (5% DV) Cholesterol 0 mg (0% DV) Sodium 260 mg (11% DV) Total Carbohydrate 18 g (6% DV) Fiber 2 g (10% DV) Sugars 2 g Protein 4 g (8% DV)