Ingredients
4wholewheat pitas,or pita pockets
3tbspolive oil
½tspgarlic powder
1tsplemon pepper
sea salt,to taste
2¼cupschickpeas,cooked, or canned, reserve ¼ cup liquid
1clovegarlic
1tbspolive oil
¼cuptahini
¼cuplemon juice,freshly squeezed
¼cupchickpea liquid,or water, reserved
¼tsplemon pepper
sea salt,to taste
sprinklered pepper,optional, crushed
Preparation
Preheat oven to 400 degrees F.
Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Cut each pita into 8 triangles and arrange on the baking sheet.
In a small bowl, whisk the oil, garlic powder, and lemon pepper together until combined.
Brush each pita triangle with the mixture.
Flip each pita triangle over and brush the other side.
Give them a light sprinkle of sea salt.
Bake the pita triangles for 10 minutes, or until browned and crispy.
Allow to cool while preparing the hummus.
Place all ingredients into the food processor (except for the salt) and process until smooth and creamy.
Add the salt gradually until the hummus reaches the preferred taste.
Add more olive oil and/or reserved chickpea liquid to thin out, if desired.
Add more seasonings to desired taste.
Spoon the hummus into a bowl and drizzle with additional olive oil, a sprinkle of lemon pepper, and a couple of additional chickpeas, if desired.
Serve with spiced pita chips and fresh veggies.
Cover tightly and store up to 4 days in the refrigerator.
