Hummus and Pita Chips

22 Jun

So easy to make, its sinful. And an incredible edible shot of protein for any meal. Best be careful though, people cannot stop eating this. You will be asked to make it again and again.

Hummus

  • 4 cups chickpeas (3 x 400 g cans or you can use fresh if you really want to – I do not see any appreciable difference between canned and fresh for this menu)
  • ½ cup – 1 cup water (use the water the chickpeas came in)
  • ½ cup tahini (sesame) paste
  • ¼ – ½ cup fresh lemon juice
  • ¼ – ½ cup (or more) extra virgin olive oil
  • 1 teaspoon of salt
  • 5 – 7 cloves of garlic, roughly chopped
  • Fresh parsley (optional)
This is so bloody easy its difficult to call it a recipe. Its important though that you try and use best quality ingredients – if canned, make sure the chickpeas are organic. If youre using fresh, stick the chickpeas in a pot of water overnight, and they will soften sufficiently so that when you boil them, it will be quick and easy.
Once all your ingredients are assembled, toss everything into the food processor. If you dont have one (and really, you should, to make this and wonderful things like pesto), you could use a handheld masher. I usually use the lower amount of everything, and then adjust accordingly.
Pulse (or mash). Taste. Adjust. Repeat as needed.
I like my hummus slightly rough – I love the texture of chunks of chickpea in this silken paste – but feel free to process until completely smooth. Its totally up to your sense of taste and pleasure.
Store in the fridge, in covered containers, with a thin film of olive oil on top. Please make this at least 1 day ahead (and up to 3) to enable all the amazing flavours to meld and ripen.
Bring to room temperature before you serve. Taste again and adjust lemon, salt and olive oil.
Serve sprinkled with some bright green parsley if you have some.

Pita Chips

Really simple to make, and so so so more-ish. One of my favourite things to make – and much better for you than any store bought chip because there are no additives of stabilizers or any of that crap.

  • 10 pita pockets (try and find local baked ones)
  • Olive oil
  • Sea salt
  • Bowl + brush
  • Scissors

Preheat oven to about 180 C

Using your scissors, cut the pita into eigths – big triangles – though if you prefer a modern art version, by all means cut them up randomly! If the pita bread is a pocket bread, you will need to split it as you cut it.

Pread into one layer over a baking pan. You will have to do this in batches so you might want to use 2 pans to allow one to go into the oven as the other gets prepped.

In a bowl, mix together extra virgin olive oil and sea salt, mixing well with your brush. The sea salt wont get completely absorbed by the oil, but you want it mixed well. (Note: you could add garlic, or parmesan if you want to get fancy, but honestly, I love the pure simple taste of olive oil and sea salt and pita).

Brush oil mixture over the chips gently.

Bake in the oven for a max of ten minutes. Keep watch as they burn quickly. They will be golden, crisp and delicious.

These keep for up to a week in an airtight container, but I have never gotten that far – they just get eaten!

All photos copyright U-en Ng


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