Prep 10 mins
Cook 15 mins
After many attempts at making hummus I have finally perfected it...at least for my tastes. This is actually a combination of Ina Garten's Barefoot Contessa hummus recipe and Giada De Laurentis' Everyday Italian White Bean Dip with Pita Chips. *Total prep and cooking time is estimated.
- 3 pita breads
- 3 tablespoons olive oil
- 1⁄3 cup olive oil
- 1 teaspoon dried oregano
- 1 1⁄4 teaspoons salt
- 1 1⁄4 teaspoons ground black pepper
- 15 ounces canned chick-peas, drained, rinsed
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- 1⁄4 cup tahini (sesame paste)
- 2 dashes hot sauce
- Preheat oven to 400 degrees.
- Cut each pita into 8 wedges and arrange over a large baking sheet.
- Drizzle the pita wedges with 3 tbsp of olive oil, and then sprinkle with the oregano and 1 tsp each of the salt and pepper. Toss to coat pita wedges with oil, salt and pepper. Spread out evenly.
- Bake for 5 minutes, then turn wedges over and bake until they are crisp and golden, about 5 minutes longer.
- Meanwhile, in the bowl of a food processor, add the beans, lemon juice, garlic, remaining salt and pepper, tahini and hot sauce. Puree.
- With the machine running (puree), stream in the remaining 1/3 cup olive oil until the mixture is smooth and creamy.
- Season with more salt and pepper to taste if desired.
- Serve warm or room temperature with pita chips.
I admit I did eat more than enough to keep a bird alive. Made for PAC Fall 2011.