Jade Hummus With Pita Crisps Food

AVOCADO HUMMUS WITH CRISPY PITA CHIPS

Steps:

• For the pita chips: Place an oven rack in the center of the oven and preheat to 350 degrees F.
• In a small bowl, whisk together the oil, chili powder and lime zest if using. Brush the mixture on both sides of the bread halves using a pastry brush. Sprinkle the breads with the salt and pepper. Cut each bread half into 8 wedges and place in a single layer on a baking sheet. Bake until crisp and golden, 15 to 18 minutes.
• For the hummus: Combine the beans, avocado, arugula, parsley, lemon juice, garlic, salt and pepper in the bowl of a food processor. Pulse until the mixture is coarsely chopped. Gradually add the olive oil until the mixture is creamy. Season with salt and pepper.
• Spoon the hummus into a serving bowl and serve the pita chips alongside.

HUMMUS WITH HERBED PITA CRISPS

Steps:

• For the pita crisps: Preheat the oven to 400 degrees F. In a food processor, combine the butter and herbs and pulse until well combined. Spread the herb butter onto the pita slices. Sprinkle with salt and bake until crisp, about 10 minutes.
• Meanwhile, for the hummus: In a food processor, combine the drained chickpeas, garlic, lemon juice, tahini and cumin. Pulse until smooth. With the food processor running, add the olive oil in a steady stream. Season with the salt and puree until very smooth. If the mixture is too thick, add 2 tablespoons at a time of the reserved chickpea juice until desired consistency.

JADE HUMMUS WITH PITA CRISPS

Steps:

• Preheat oven to 350 degrees.
• Arrange pita halves in a single layer on oven rack; Bake at 350 degrees for 15 minutes or until crisp; cool completely on wire rack; Break each pita half into about 6 chips.
• Prepare edamame according to package instructions, omitting salt.
• Place 1 tablespoon oil, along with salt, cumin, coriander, and garlic in a food processor; pulse 2 to 3 times or until coarsely chopped.
• Add edamame, parsley tahini, water, and lemon juice; process 1 minute or until smooth.
• Spoon hummus into serving bowl; Drizzle hummus with 1 teaspoon oil; sprinkle with paprika.

HIGH'S HUMMUS WITH PITA CRISPS

Steps:

• TO MAKE THE HUMMUS: Combine the chickpeas, garlic, cayenne pepper, cumin, paprika, salt, lemon juice, and tahini in the work bowl of a food processor fitted with the metal blade. Add just enough olive oil through the feed tube to get the mixture turning, usually about 2 tablespoons. (Too much oil at the beginning will prevent the finer pieces of chickpea from grinding smoothly, creating a coarse blend.) Scrape down the sides. Run the processor until the chickpeas are ground completely. Once the mixture is smooth, slowly add up to 4 tablespoons more olive oil to achieve a silky consistency. The folks at High's say, "Run your machine a long time. We almost whip it." I let the machine run for another 3 minutes or so. Spoon the hummus into a serving bowl; set aside.
• TO MAKE THE PITA CRISPS: Preheat the oven to 350°F. With a knife, slit open the pitas along their edges and pull each apart into 2 rounds. With a pastry brush, lightly paint both sides of each pita half with olive oil. Sprinkle both sides with salt and cut each round into 8 wedges. Lay the pita wedges in a single layer on baking sheets. Bake until light golden brown and crisp, about 10 minutes.
• To serve, drizzle olive oil over the hummus and sprinkle with chopped parsley. Accompany with pita crisps, Greek olives, and chopped fresh tomatoes.
• Tahini is made by pulverizing sesame seeds into a paste with a consistency similar to peanut butter. Many regular grocery stores stock tahini, so ask for help if you can't easily find it yourself, or try stores that specialize in Middle Eastern food.

HOMEMADE HUMMUS WITH PITTA CHIPS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Slice each pitta in half so it separates into two really thin pieces of bread, then cut into strips or wedges. Lightly grease a shallow baking tray or sheet and arrange the pitta slices on top. Cook in the oven for 10 mins until crisp, then leave to cool. Can be stored in an airtight container for 4-5 days.
• To make the hummus, tip the rinsed chickpeas into a food processor. Add all the remaining ingredients and 3 tbsp cold water and whizz together. Keep adding water, a tbsp or so at a time, until you get a smooth spoonable paste. Tip into a bowl and serve. Can be kept in the fridge for up to 3 days.