This past weekend we hosted some college friends that were visiting Boston. I also made a small road trip yesterday our to Chicopee, MA to pick up some letterpress supplies for my new press. When I got home, my husband was entertaining the crew sans snacks. I also was starving as I only had a small breakfast. I decided to whip together my favorite last minute recipe. It’s also a great recipe as I tend to have all of these ingredients on hand.
-1 can chickpeas with liquid (omit some liquid if you prefer your hummus less watery)
-3/4 tsp kosher salt
-2-4 garlic cloves
-1/3 cup tahini (sesame paste…you can find this in the international aisle in the Middle East or Greek section)
-6 tablespoons freshly squeezed lemon juice (about 2 lemons)
-8 dashes Tabasco sauce
-1 or 2 package pitas
-salt & pepper
-seasoning: you could use rosemary, italian seasonings, or any other similar type of spice mix
Peel the garlic and through in the food processor until chopped thoroughly. Place the chickpeas, kosher salt, tahini, lemon juice, and Tabasco sauce in the food processor and process until the hummus is coarsely pureed. Taste for seasoning and serve chilled at room temperature. I also like to drizzle a little extra virgin olive oil over the hummus before serving.
Set the oven to 400 degrees F. Chop the pitas up in small triangles and put on 1 or 2 baking sheets. Pour a few tablespoons extra virgin olive oil and brush the oil over the pitas. Season the pitas with a bit of salt, pepper, and any additional seasoning you desire. Put the baking sheets in the oven and cook for about 10 minutes, flipping the pitas over halfway through the cooking time. Take out of the oven once the edges start turning a golden brown.
If you have any extra vegetables on hand such as carrots or bell peppers, these also make great items to dip into the hummus.