Hummus Inspired Veggie Dip W/ Garlic Pita Chips

This is more hummus inspired than actually hummus but yummy all the same. It is packed with veggie goodness and has a fresh garden type taste that goes great with the rustic (and seriously easy) baked garlic pita chips.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 1⁄2 cup  baby carrots
• 1 1⁄2 cups chickpeas, cooked and drained and rinsed if from a can
• 1⁄4 cup frozen spinach, defrosted and squeezed to get rid of excess water
• 1⁄4 cup fresh cilantro leaves
• 2  garlic cloves
• 2  tablespoons lemon juice
• 1⁄8-1⁄4 teaspoon salt, according to taste
• 1  teaspoon  toasted sesame oil
• 1⁄4 cup extra virgin olive oil

• For Garlic Pita Chips

• 4  pita breads
• 2  garlic cloves
• 3  tablespoons extra virgin olive oil
• 1  pinch salt

Directions

1. Put the carrots into a food processor and blitz for about 30 seconds. You are really only looking to get them started in breaking up since they are harder than the rest of the ingredients.
2. Add the chickpeas, spinach, cilantro, garlic gloves, lemon juice and sesame oil. Also add the salt at this time but go with the idea that less is more and you can add the full amount if you need it.
3. Process for about a minute, just until everything is combined and chunky.
4. Continue to process while slowly pouring in the olive oil.
5. Keep processing until smooth. This took me about 5 minutes with a bit of pulsing action now and then but my machine isn't all that powerful.
6. Either serve straight away or chill until ready.
7. For Garlic Pita Chips:
8. Preheat oven to 400 degrees.
9. Tear the pitas into rough chunks. I usually try to aim for triangles but the whole point is to be rustic looking so don't worry about whatever shape they end up being.
10. Pour the olive oil into a ziplock bags.
11. Crush garlic cloves and add them to the bag. These days, I actually grate the garlic with a microplane grater because it appears to get a bit more punch out of the garlic.
12. Swish the oil around in the bag to mix in the garlic.
13. Put the pita chunks into the bag, seal and shake well to get all the chunks coated in the oil.
14. Spread on a baking tray and scatter over the salt.
15. Bake for about 10 minutes or until they are starting to go golden and crisp up.
16. Serve with dip.