Recently we’ve been making a lot of hummus. That is all thanks to Deb Perelman from Smitten Kitchen who recently gave the world her hummus secret. I won’t spoil the surprise for you – you’ll have to go over there and see for yourself how one seemingly frivolous step in the process makes the smoothest hummus that has the texture of whipped butter. The first time we made it her way, before we tasted the final product, we said to ourselves that it was way too much effort to be made on a regular basis. Oh how wrong we were…
As Monsieur Crouton slaved away in the kitchen *spoiler alert* peeling chickpeas, I busied myself making pita chips. Did you know that whole wheat pita packs a LOT more protein in it than regular white pita? Yeah, me neither, until the hummus marathon started.
Deb Perelman’s recipe itself differs from mine, but that is a matter of taste. Hummus, really is just a mixture of chickpeas, olive oil, and tahini, in whatever proportion you prefer. The most popular version (including all store bought versions) contain garlic, which as you know, I do not use. Garlic is really not a default ingredient, nor the only addition – I’ve seen other beans added, sun dried tomato, roasted red pepper… and others I probably have never even dreamed of!
Pita bread, another Middle Eastern staple, when dressed with a drizzle of olive oil and spices, with a brief visit into the oven, make an amazing edible utensil to scoop hummus with. By the time the chips are ready, the food processor will also be finished its happy hummus making song.
Ms. Momo and Monsieur Crouton’s pita chips
- 1 large whole wheat Lebanese pita
- Olive oil
- Half a lemon
- Za’atar (a Middle Eastern spice comprised of mainly oregano) OR dried thyme and oregano
- Salt and black pepper
Split the pita in half (each pita is two circles, kind of like a pocket), and either rip or cut with scissors to make triangles or however you want your chips to be shaped. Place on a non-stick baking sheet in one single layer, and drizzle with olive oil. If you are OCD like me you can use a brush to brush each chip with oil (in my humble opinion it is more even and less oil is wasted). Squeeze half the lemon over the chips evenly, and sprinkle on the herbs, salt, and pepper.
Bake in the oven at 350 F for about 15 minutes – do watch carefully because the chips will burn with a few seconds’ difference. When the edges are brownish, and most of the chips are golden, they are ready to be taken out. Cool in a serving bowl for a few minutes, if you can wait that long, and enjoy!
Keeps in an airtight container for 3-5 days, but I bet you you won’t need that long to finish these.