Pesto Hummus and Whole Wheat Pita Chips

Unlike last year’s 4th of July, which I spent reveling in sausages and 40’s, this year I took a voyage to the fine state of Vhhirginia to visit my brother. It was lovely! We drank wine at wineries.

Sported patriotic gear. Pretty sure this robe is a must for next year.

Saw fireworks.

And ate cheese. Lots of cheese.

Mmm cheese. How I love you. As much fun I had gorging myself on Cab Franc and Humboldt Fog, when I got back to Texas I decided to fix myself a healthier snack choice that I love nearly as much as cheese- hummus! But not just any ordinary hummus. Pesto hummus with roasted garlic and handmade pita chips. Ready? Here is all Jew need.

You can use canned beans, but I used dried which taste wayyy better. Here is a refresher on how to make beans. It’s super easy!

First put chickpeas in a large bowl and cover with several inches of water. Let stand 8 hours or overnight. Drain and rinse.

Then place the chickpeas in a large saucepan and cover with warm water. Bring to a boil, then reduce the heat to medium. Cover, and simmer for one and a half to two hours or until your chickpeas taste like chickpeas. Make sure to save the water!

And you’ve got chickpeas! Now roast the garlic. Put garlic cloves on a foil lined sheet pan and drizzle with olive oil. Fold the foil into a packet and roast at 325 degrees F until garlic is soft, or about 30 minutes. Cool.

Yum. Now it’s hummus time! First blend up the basil, pine nuts, garlic and a drizzle of the olive oil in a food processor.

Whee! Then add the chickpeas, chickpea liquid or water, tahini paste, lemon juice, remaining olive oil, salt and pepper and blend until smooth!

Now time to make the chips! Cut your pita (you can use purchased or homemade pita) into triangles. If you are using pita pockets make sure to cut the pieces along the edge so they separate.

Then drizzle the pita with olive oil and top with salt or topping of your choice. Herbs would be tasty. I used truffle salt (oh yes I did!)

Bake at 325 degrees F until crispy, or about 15 minutes.

Then enjoy!

Wouldn’t this hummus and pita be a delicious appetizer with some cheese and wine? Fiiine or carrots.

Pesto Hummus and Whole Wheat Pita Chips

Amy

Pesto Hummus with Homemade Whole Wheat Pita Chips!

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Servings 6 -8

Ingredients

  

1x2x3x

• Hummus: 1/2 cup fresh basil
• 1/4 cup pine nuts lightly roasted
• 4 cloves of garlic roasted
• 1/4 cup extra virgin olive oil
• 1 can of chickpeas or 1 1/2 cups cooked chickpeas
• 1/2 cup chickpea liquid or water
• 3 tablespoons tahini paste
• Juice of 1 lemon about 1 tablespoon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Pita chips: Whole wheat pita as much as you like
• Extra virgin olive oil enough to cover pita
• Salt or other seasonings

Instructions

 

• Preheat oven to 325 degrees F.
• First roast the garlic. Put garlic cloves on a foil lined sheet pan and drizzle with olive oil. Fold the foil into a packet and roast at 325 degrees F until garlic is soft, or about 30 minutes. Cool.
• Now it’s hummus time! First blend up the basil, pine nuts, garlic and a drizzle of the olive oil in a food processor.
• Then add the chickpeas, chickpea liquid or water, tahini paste, lemon juice, remaining olive oil, salt and pepper and blend until smooth!
• Now time to make the chips! Cut your pita (you can use purchased or homemade pita) into triangles. If you are using pita pockets make sure to cut the pieces along the edge so they separate.
• Then drizzle the pita with olive oil and top with salt or topping of your choice. Herbs would be tasty. I used truffle salt (oh yes I did!)
• Bake at 325 degrees F until crispy, or about 15 minutes.

Notes

Prep time does not include time to cook chickpeas. Cook time includes roasting garlic.

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