Ingredients
4pitas,or pita pockets
3tbspolive oil
½tspgarlic powder
1tsplemon pepper
sea salt
1¾cupschickpeas,(15 oz can), cooked, drain, rinse, reserve ¼ cup liquid
4roasted garlic cloves,chopped
¼cupolive oil
¼cuptahini,stirred well
¼cupparmesan cheese,grated
¼tspfresh ground black pepper
¼tspcumin
2tbsplemon juice,freshly squeezed
¼cupchickpea liquid,reserved, or water
sea salt,to taste
Preparation
Preheat the 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 it 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.
Peel the skins off of all the chickpeas. Place the chickpeas into the food processor or high-speed blender and pulse until they are somewhat mashed.
Add the chopped garlic, olive oil, tahini, parmesan, pepper, cumin, and lemon juice. Process for at least 1 minute until creamy. Add the reserved chickpea liquid and process for 1 more minute.
Taste and add a little salt, and/or chopped garlic, pepper, and cumin, if needed. Add more olive oil and/or reserved chickpea liquid to thin out, if needed.
Spoon the hummus into a bowl and drizzle with additional olive oil, a sprinkle of parmesan, a couple of pieces of chopped roasted garlic, and a sprinkle of fresh ground pepper.
Serve with spiced pita chips and fresh veggies, and enjoy!
