Creole-Style Hummus with Pita Chips
A slightly different take on a classic bean favorite. A bit spicy, this version of hummus will get everyone’s attention, but not send them to the bar looking to put out the fire.
Makes 3-4 cups hummus
2 cups cooked chickpeas, rinsed well
½ cup extra virgin olive oil
½ cup sesame tahini
juice of 1 fresh lemon
1 teaspoon brown rice syrup
3 cloves fresh garlic, minced
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon black pepper
½ teaspoon ground ginger
4 whole wheat pita breads
extra virgin olive oil
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.