Monday, April 6, 2009

Garlic Hummus with Rosemary Pita Chips

I'm always amazed when I meet someone who doesn't like hummus. There are so many different ways to make it, so many things you can add to it for extra flavor and it can be eaten with almost anything. You are bound to find one that you like.

Every couple of years I go through a new hummus phase. In college, it was homemade hummus eaten with lime tortilla chips, at Pearl St (a house I lived in with friends for years in Portsmouth, NH) it was pita bread or pretzels, these days it's with pita chips or sliced veggies. Every store brand differs in texture and acidity so I guess that could be a factor in why some people don't like hummus. Make your own and you won't be able to stop eating it.


For the Hummus

1 can chickpeas, rinsed and drained
1/4 cup tahini
2 garlic cloves
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons water
2 - 3 tablespoons lemon juice
1 tablespoon olive oil (optional)

Put the chickpeas, tahini, garlic, salt and pepper in a food processor. Pulse several times then slowly add the lemon juice and water while the machine is running till the mixture becomes creamy and mostly smooth. Adjust salt/pepper and lemon juice is needed. Pour into a bowl and stir in olive oil if using. Serve with Pita chips, tortilla chips or sliced vegetables.

Get comfortable with this master recipe and then try adding additional ingredients for flavor and variety. Add roasted red peppers, extra garlic, spinach and artichoke hearts, jalepeno's, roasted veggies, sun dried tomatoes and different seasonings (not all at the same time of course!)

Pita Chips

4 Pita pockets
olive oil
kosher salt
black pepper
dried rosemary*
*you'll need a mortar and pestle for this

You don't need a real recipe to make pita chips. Cut the pita pockets into as many triangles as you like. I cut the pockets in half (as if you were going to make two sandwiches) and then cut each half into 6 or 8 pieces. Preheat the oven to 400 degrees. Lay the cut pieces of pita on a cookie sheet and brush with olive oil. Sprinkle with salt and pepper. In the mortar and pestle put 1 tablespoon of dried rosemary and a pinch of salt and grind to a powder (the salt helps create friction and the rosemary will crumble faster). Sprinkle the rosemary on the pita triangles. Bake for 6 minutes, flip and bake for 5 minutes more. Let cool. EAT!!

All text and photographs © 2008, 2009 Food is to love / Andrea Quigley