Creole-Style Hummous with Pita Chips - Series 7
A slightly different take on a classic bean favorite. A bit spicy, this version of hummous
will get everyone’s attention, but not send them to the bar looking to put out the fire.

What You'll Need
2 cups cooked chickpeas, rinsed well
1/2 cup extra virgin olive oil
1/2 cup sesame tahini
juice of 1 fresh lemon
1 teaspoon brown rice syrup
3 cloves fresh garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon ground ginger
sea salt
Pita chips
4 whole wheat pita breads
extra virgin olive oil
paprika

Instructions
Place all ingredients, except salt in a food processor and puree until smooth.
Season to taste with salt, adjust seasoning to taste and puree, slowly adding
water to achieve a creamy consistency.

To make the pita chips, preheat oven to 375º and line a baking sheet with parchment paper.
Slice pita bread into 8 triangular wedges and arrange on baking sheet. Drizzle with olive oil
and sprinkle lightly with paprika. Bake until crisp, 10-12 minutes. Transfer to a basket.

Transfer to a serving bowl, with pita chips on the side. Makes 3-4 cups humus.