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1
In the bowl of a food processor, add the chickpeas, tahini, oil, lemon juice, garlic, cumin, salt, and pepper.
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2
Process until smooth and creamy, adding some water to make it the consistency of dip.
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3
Taste and adjust the seasoning with more lemon, cumin, salt, and pepper.
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4
Scoop the hummus into a bowl.
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5
(May be covered and refrigerated at this point for up to 3 days.)
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6
When ready to serve, garnish with cumin, paprika, and a drizzle of olive oil.
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7
Serve with Spiced 'n Baked Pita Chips or crudite.
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8
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
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9
Cut the pitas into quarters and spread them onto the baking sheet.
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10
In a small bowl, whisk together the olive oil, zatar, and sea salt, to taste.
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11
Drizzle this mixture over the pita pieces and toss them together with your hands to coat them evenly.
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12
Bake them until golden brown and crisp, about 8 to 10 minutes.
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13
Remove them from the oven and let cool.
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14
Nutritional analysis per serving: Calories 220; Total Fat 15.5 g; (Sat Fat 2 g, Mono Fat 8 g, Poly Fat 4 g) ; Protein 6 g; Carb 15.5 g; Fiber 4 g; Cholesterol 0 mg; Sodium 155 mg
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15
With Pita Chips
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16
Per Serving: Calories 310; Total Fat 18 g; (Sat Fat 2 g, Mono Fat 9 g, Poly Fat 5 g) ; Protein 9 g; Carb 31 g; Fiber 6 g; Cholesterol 0 mg; Sodium 303 mg
