Sun-dried Tomato Hummus with Homemade Pita Chips

Explore the rich Mediterranean taste with this Sun-dried Tomato Hummus and crispy Homemade Pita Chips. The blend of sun-dried tomatoes and chickpeas creates a savory dip with a hint of garlic and lemon, offering a flavorful experience. The creamy hummus pairs beautifully with the satisfying crunch of freshly baked pita chips, making it a delightful snack choice. Ideal for a variety of occasions, this dish adds a delectable touch to any spread. With its easy preparation and authentic flavors, enjoy a culinary adventure that delights with every bite.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup sun-dried tomatoes, drained
• 2 cloves garlic, minced
• 2 Tbsp tahini
• 1/4 cup olive oil
• 1/4 cup water
• 1 Tbsp lemon juice
• 1/2 tsp cumin
• salt and pepper
• 4 whole pita bread rounds
• 2 Tbsp olive oil
• 1/2 tsp paprika

Instructions

1. Combine chickpeas, sun-dried tomatoes, garlic, tahini, olive oil, water, lemon juice, and cumin in a food processor and blend until smooth.
2. Adjust seasoning with salt and pepper. If the hummus is too thick, add more water, one tablespoon at a time, until the preferred consistency is reached.
3. Preheat the oven to 400°F (200°C).
4. Cut each pita bread round into 8 wedges and arrange them on a baking sheet.
5. Mix olive oil and paprika in a small bowl. Brush the mixture over the pita wedges evenly.
6. Bake the pita chips in the oven for 8-10 minutes until they turn golden and crispy.
7. Serve the sun-dried tomato hummus alongside the freshly baked pita chips.

Keywords: Snack, Dip, Chickpeas, Baked, Appetizer, Mediterranean

Spice Rack: Cumin, Paprika

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Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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