Hummus & Pita Chips
Not only is hummus one of my go-to snacks…when it’s REALLY crunch time - it’s a whole meal! I LOVE chickpeas (ceci beans/garbanzo beans - everyone calls them something different). They are my all-time favorite bean, form of protein AND fiber! And they’re ridiculously versatile. From snacks to full meals to baking - I stock about 6-8 cans per week in my pantry! No joke! I’ll roast off at least 2 of them to make my crunchy ceci beans. Cook dinner with another 1-2. And others will find their way into salads and baked goods!
Chickpeas are packed with fiber and protein (almost in equal parts!), and low in fat so they help keep you feeling full for hours! That makes them a great weight loss food! And all that fiber helps aid digestion (i.e. makes you go!) AND helps to regulate blood sugar! Plus they help lower cholesterol!
Then we add in that tahini which helps support your skin AND muscles! That’s because it’s a healthy fat (balancing the lack of fat in the chickpeas). Now we’ve created a well-balanced snack that’s sure to keep you satisfied!
And of course we need something to DIP into our hummus! Pita chips are the natural go-to (although raw veggies work really well also!). But those fried, processed chips have a fair amount of extra “stuff” in them. And in this area, finding a good quality pita bread isn’t hard. Like any bread, the ingredient list should be limited. Flour, water, salt - nothing you can’t pronounce or have never heard of. From there, we just add on some heart-healthy olive oil and mineral rich sea salt and roast them off for perfectly crunchy chips!
Watch the video and get the recipe below!
Hummus with Pita Chips
For the Chips:
1 package pita bread
olive oil spray (I prefer this one)
salt & pepper
For the Hummus:
2 15oz. cans chickpeas, drained & rinsed
4 cloves of garlic
1/2 C. tahini
juice of 1 lemon
1 C. olive oil
salt & pepper
Preheat the even to 400°. Line a baking sheet with foil. Cut the pita into 8 triangles. If you want thinner chips you can peel the 2 layers of pita apart.
Spray the foil with olive oil and place chips in a single layer on the foil. Then spray the top of each chip with more oil. Season everything with salt & pepper to taste.
Bake for 4-5 minutes. Remove the pan from the oven and flip the chips. Bake another 4-5 minutes until crisp. Remove from oven and allow to cool.
In the bowl of a food processor, combine chickpeas, garlic, tahini, lemon juice, salt & pepper. Blend until smooth.
With the food processor running, slowly drizzle in olive oil until desired consistency is reached.
Spoon hummus into a bowl. Top with more olive oil and a sprinkle of smoked paprika. Serve with pita chips and fresh veggies!