Chef/owner Wendy Murray,
The Underground Café
Simple ingredients and little effort yield this hummus a perfect balance
of bright citrus and garlicky goodness. Making toasted chips is a great
way to breathe new life into less-than-fresh pitas.
Ingredients
Hummus
1/4 cup fresh lemon juice
3 cloves garlic
1/4 tsp sea salt
3 Tbsp canola oil
19 oz can of chickpeas, drained and rinsed
Garlic Pita Chips
1 cup butter
3 cloves garlic, minced
1 tsp dried basil
8 small pitas
1 Tbsp paprika
Method
Hummus
1. In a blender or food processor, purée lemon juice, garlic and salt.
2. Add oil and chickpeas. Blend until smooth.
Garlic Pita Chips
1. Preheat oven to 350°F.
2. In a small bowl combine butter, garlic and basil. Spread over pita breads.
3. Slice pitas into wedges and spread out on a baking sheet. Dust with paprika.
4. Bake for 5-6 mins, until butter is melted. Cool on wire rack. Keeps in airtight container 2 days.
Yield 8 servings