September 6, 2016

My girl friends had a free period during our senior year of high school where they would meet and hang at one of their houses. Hang times consisted of iced coffees and snacks, usually hummus if we were going to J’s. It was the best/worst thing that ever happened to me because of course, I didn’t have that period off. B6 was English for me. However, I may or may not have skipped out a few times to join them.

In my defense, I was in class with a bunch of guys that always picked on me and by my senior year I was like girl, bye, going to hang times. Haha. Since then hummus always reminds me of my home friends, especially my dear friend J. She actually makes her own too and contemplated started a small business. Haha. I have yet to try hers but I’m sure it is amazing.

I feel like hummus is so underrated. It’s so delicious and easy to make. All you have to do is dump the ingredients in a food processor and run it until smooth. I have yet to find a good, organic brand, too so I love to make my own and know exactly what is in it. I was tempted to through in some sun-dried tomatoes we had in the fridge or even some leftover olives or artichoke hearts but I wanted my first hummus recipe to be a solid base. The possibilities are endless with this classic recipe though so prepare for some wild versions coming your way soon.

Did I mention I made my own pita chips? When I went to Whole Foods to pick up the ingredients to make this I had intentions of picking up their house made pita chips. I’ve had them before and they are to die BTW. Of course, they didn’t have them made yet (I think I was a tad early trying to pick up homemade chips before 10am) and plan B wasn’t looking so hot either. I couldn’t find a single brand I felt good enough buying and sharing here. So…guess we’re making chips, peeps!

To my surprise this extra step really took no time at all and the chips came out incredible. I was nervous they wouldn’t be as crispy by baking them in the oven rather than frying them like they do at Whole Foods but they came out perfectly crunchy. Another base recipe I can’t wait to experiment with seasonings and spices.

P.S. This recipe is adapted from The Kitchn! Check out their super helpful how-to here.


1 garlic head
1 can garbanzo beans, drained and rinsed
1/4 cup tahini
1/4 cup olive oil + more for drizzling
1/2 lemon, juiced
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
3 Tbsp water
Optional toppings: olive oil, fresh chopped parsley + pine nuts

8 organic pita bread pockets
4 Tbsp of olive oil or more, divided
Salt to taste

Make the hummus: Preheat oven to 425 degrees. Remove most of the paper around the garlic off with your fingers, keeping the head intact. Cut top off of the garlic, just enough for the cloves to be exposed. Drizzle with olive oil + wrap with foil. Place on top shelf in the oven + roast for 40 minutes to 1 hour or until soft. Squeeze garlic cloves out and add with remaining hummus ingredients to food processor except water. Pulse until combined. Slowly add water and process until smooth and creamy. Top with additional olive oil, fresh parley, + pine nuts.

Make the chips: Line a baking sheet with parchment paper and spray or use pastry brush to cover with olive oil. Cut each pita into 6 wedges. Using a pastry brush, lightly coat both sides of each wedge of pita. Arrange in a single layer on baking sheet, making sure not to overlap. Season the wedges with salt to taste. Bake pita chips in a 425 degree oven for 4-5 minutes on each side until golden brown, about 10 minutes total. Remove baking sheet from the oven and allow chips to cool completely. Chips will crisp as they cool. Serve immediately or store in an air tight container up to 2 days.

Serves 8-10

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