Dangerously Delicious Pita Chips and Millennial Pink Hummus
There have been a few times when I’ve essentially needed stitches for cutting my lip on a pita chip. When I’m noshing on snacks, I go hard, and since I eat hummus every day of my life (#fact), the possibility of injury increases drastically. This probability is at an all-time high when I pair the hazardous chip with a beautiful pink beet hummus. And not just any pink… millennial pink, the rosé-hued, subdued version of Barbie’s signature Corvette that has graced pedicures, Rent the Runway gowns, and Jeffree Star YouTube videos for years. Now if only our older generation can give us a stable economy and competent politicians, we’ll give you more millennial-inspired foods.
Ingrediënten
FOR THE PITA CHIPS
- 8 pitas separated and cut into 8 wedges each
- ¼ cup olive oil
- Kosher salt
FOR THE TOASTED CHICKPEAS
- 1 15-ounce can chickpeas, drained, rinsed, and dried
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon ground sumac
FOR THE HUMMUS
- 1 15-ounce can chickpeas, drained and rinsed
- ¾ teaspoon baking soda
- 2 large garlic cloves
- 1 bay leaf
- ⅓ cup freshly squeezed lemon juice from 2 to 3 lemons
- 1 small red beet roasted, peeled, and diced
- Kosher salt and freshly ground black pepper
- ½ cup tahini
- ¾ teaspoon ground cumin
- 2 tablespoons olive oil plus more for serving
- Chopped fresh flat-leaf parsley for garnish
Instructies
- First make the pita chips: Preheat the oven to 375ºF.
- In a large bowl, toss the pita wedges with the olive oil and season with salt.
- Divide the pita wedges evenly between two baking sheets in a single layer.
- Bake until crisp, 10 to 12 minutes, rotating the trays halfway through.
- Remove from the oven and let cool.
- Raise the oven temperature to 400ºF.
- Make the toasted chickpeas: In a large bowl, combine the chickpeas, olive oil, and salt and toss to coat evenly.
- Add to a baking sheet in a single layer.
- Roast, stirring occasionally, for 35 to 40 minutes, until crispy on the outside.
- Remove from the oven and toss to coat with the cumin, coriander, and sumac.
- Set aside.
- Meanwhile, make the hummus: In a medium saucepot, combine the chickpeas, baking soda, 1 garlic clove, the bay leaf, and water to cover and bring to a boil over high heat.
- Reduce the heat to medium and boil for 15 to 20 minutes, until the chickpeas begin to break down and their skins loosen.
- Drain the chickpeas, discarding the garlic and bay leaf.
- In a blender, combine the lemon juice, remaining garlic clove, beet, and a generous pinch each of salt and pepper.
- Blend until the garlic and beet are finely chopped.
- Add the tahini and cumin and blend to combine.
- Add the chickpeas and blend until smooth.
- If the mixture becomes too thick, add a few tablespoons of water.
- With the blender running on low, drizzle in the olive oil.
- Taste and adjust the seasoning.
- Transfer to a serving bowl and chill until ready to serve.
- Garnish with the toasted chickpeas, a drizzle of olive oil, and chopped parsley.
- Serve with the pita chips.
Notes / Tips / Wine Advice:
JUST THE TIPS
For the creamiest hummus, make sure you use overcooked chickpeas. You can absolutely start with dried chickpeas and make this from scratch, but canned chickpeas work just fine.
Add a bit of baking soda to raise the pH of the water you boil your chickpeas in. This will help the chickpeas break down, resulting in the perfect product for a creamy hummus.
Add a bit of baking soda to raise the pH of the water you boil your chickpeas in. This will help the chickpeas break down, resulting in the perfect product for a creamy hummus.
