This is also a recipe from Cheryl Castle. I’m embarrassed to admit this, but hummus always sounded like something too healthy for me to enjoy. Cheryl’s recipe helped rid me of that notion, and I’ve been partaking ever since.
1 (15-ounce) can chickpeas, drained (reserve ½ cup of the liquid)
½ cup tahini (sesame paste)
3 tablespoons freshly squeezed lemon juice
¼ cup chopped yellow onion
3 cloves garlic, chopped
2 teaspoons olive oil
⅛ teaspoon ground red pepper
Pinch of salt
1 (11-ounce) package pita bread
Olive oil
French gray sea salt
Puree the chickpeas (without the reserved liquid), tahini, lemon juice, onion, garlic, olive oil, red pepper, and salt together in a food processor or blender. Slowly add the reserved liquid as needed to reach the desired consistency. Refrigerate for at least 4 hours.
When ready to serve, preheat the oven to 425°F.
Place the pita bread on a baking sheet. Brush each piece lightly with olive oil. Sprinkle a conservative amount of sea salt on each piece. Bake for 5-6 minutes, or until lightly browned but not crispy. Cut each pita into 6 wedges and serve with hummus.
Note: Cheryl suggests serving Cucumber-Tomato Salsa (page 4) on the side.
Makes 1 ¾ cups
