Hummus with Pita Chips

Instructions

1. Step 1

   Preheat the oven to 200°C and line a baking sheet with parchment paper. Cut each pita into 8 wedges.

   Ingredients used: 4.0 piece Pita Bread

   Cookware: baking sheet, Chef Knife, cutting board, oven, parchment paper

2. Step 2

   Toss the pita wedges with 1 tbsp (15 ml) olive oil and ⅜ tsp (2 gr) salt, then spread them in a single layer on the prepared baking sheet.

   Ingredients used: 2.0 gr Fine Salt, 15.0 ml Olive Oil

   Cookware: baking sheet, mixing bowl

3. Step 3

   Bake the pita wedges at 200°C until crisp and lightly browned, turning them once halfway through.

   Timer: 10 min (fixed)

   Cookware: baking sheet, oven

4. Step 4

   Process the tahini and lemon juice until pale and slightly thickened.

   Timer: 1 min (fixed)

   Ingredients used: 45.0 ml Lemon Juice, 60.0 gr Tahini

   Cookware: food processor

5. Step 5

   Add the chickpeas, garlic, cumin, and remaining salt. Process until finely blended, stopping to scrape down the bowl as needed.

   Timer: 2 min (fixed)

   Ingredients used: 240.0 gr Chickpea, 2.0 gr Fine Salt, 6.0 gr Garlic, 2.0 gr Ground Cumin

   Cookware: food processor

6. Step 6

   With the food processor running, gradually add the cold water and remaining 2 tbsp (30 ml) olive oil. Process until the hummus is smooth and creamy.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 45.0 ml Water

   Cookware: food processor

7. Step 7

   Transfer the hummus to a serving bowl, sprinkle with paprika, and serve with the warm or cooled pita chips.

   Ingredients used: 1.0 gr Paprika

   Cookware: serving bowl