Hummus & Pita Chips

Yesterday I made hummus for the first time. It's not my first time to eat it, but I don't remember the stuff I've tried in the past being this flavorful! My friend over at goodfountain hooked me up with her recipe and it's really awesome~my whole family likes it. And I decided to bake up some pita chips to eat with it, just because I love pita chips:)

goodfountain's hummus
2 cups garbanzo beans (chickpeas), reserve the juice
1/4 cup lemon juice
3 Tbls. tahini*
1 tsp. sea salt
2-3 cloves garlic, halved
dash of paprika
1 tsp. parsley
1/4 cup olive oil
*****
Blend all ingredients together, mixing very well. (goodfountain recommends a food processor, but I don't have one so I used my blender. I'm pretty sure a food processor would be easier, but the blender finally got the job done). If the mixture seems too dry, add the reserved bean juice 1 Tbls. at a time. The flavor will improve after chilling in the fridge for a while.
*In case you're like me and need to google *tahini* to even know what it is: it's sesame seed butter. You know, like peanut butter or almond butter? Well, this stuff is made from sesame seeds. After looking in a few different stores, I finally found some in an organic foods store.

Next, buy yourself some pita pockets and grab your Greek seasoning and make yourself some delicious chips!

First, cut your pita pockets into 8 wedges with a pizza cutter.

Then take each wedge and separate the two layers and place them on a baking sheet inside side up.

Brush the wedges with a little olive oil and sprinkle with Greek seasoning. I was out of Cavender's so I found a recipe online that used stuff I already had.

Greek Seasoning
3 tsp. dried oregano
2 tsp. salt
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 tsp. cornstarch
1 tsp. black pepper
1 tsp. dried parsley flakes
1 tsp. paprika
1/2 tsp. ground cinnamon*
1/2 tsp. ground nutmeg*
1/2 tsp. thyme
*****
Blend together. Yields 1/4 cup.
*I think next time I'll use less of these, if any at all.

Bake the chips for 10 minutes or so at about 400F~just keep an eye on them and take them out with they start getting browned.

Let them cool and then you can keep them in the pita pocket bag.

Enjoy!!

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my blessed life

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