When it comes to appetizers, hummus with pita bread is one of my all time favorites. Everything from the texture to the flavor and the added health benefits really make it the perfect snack for a healthy family.
As with most things, I love to add a kick to anything I make. While this recipe is not necessarily spicy (in my opinion, at least) the addition of the crushed red pepper flakes add just enough zing to take the dish to the next level, without overpowering the lemon and garlic flavor.
I am all for store-bought hummus—I buy it all the time—but there is something special when a recipe is made from scratch. Even better? It took me just a few minutes to throw together and cost less than $2 to make.
While this hummus pairs well with anything from fresh chopped veggies to tortilla chips, I decided to take some leftover tortillas from last night's dinner and make them into my own chips. I'll include the recipe below.
Lemon & Garlic Hummus
1 can of chickpeas/garbanzo beans (15 oz.)
2 tbs EVOO
2 tbs lemon juice (if from concentrate. Use slightly less if fresh.)
1 tsp cumin
3/4 tbs minced garlic
1 tbs crushed red pepper flakes
Salt/Pepper to taste
Water--add a few tablespoons if you need to reduce the thickness but are happy with the flavor.
Drain and rinse your garbanzo beans. Pat dry.
Combine all ingredients except red pepper flakes in a food processor. Pulse until smooth.
Fold in red pepper flakes or sprinkle on top.
Homemade "Pita" Chips
3 whole wheat or white flour tortillas
1 tbs EVOO
1/4 tbs minced garlic
Using a pizza cutter, slice tortillas into 8 triangles.
Baste light with EVOO and garlic.
Broil on one side for 2 minutes, or until crispy.
Flip, baste and broil again.
Sprinkle with salt as soon as they are out of the oven.