Prep time: 5-10 minutes
Cooking time: 7-12 minutes (for the pita/flat bread chips), no cooking necessary for the hummus
- 1 (15 oz.) can of chickpeas (garbanzo beans), drained
- 2 tbsp. tahini sesame paste, or 1 tbsp. each of sesame seeds and sesame oil
- 1/2 tsp. ground cayenne pepper
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 garlic clove, minced
- 2 tbsp. lemon juice
- Salt, to taste (I used a dash or two)
- 1-2 tbsp. olive oil
For pita/flat bread chips:
- Pita or flat bread of your choice (I used Schwebel's Old World Flat Bread - Wheat)
- Olive oil
- Black pepper
- Garlic powder or garlic salt
- Ground cayenne pepper
For the hummus: Combine all of the ingredients together in a food processor and blend into a smooth paste. Transfer to a small dish and serve with pita/flat bread chips, vegetables, or other "dippers" of your choice. Refrigerate any leftover hummus.
For the pita/flat bread chips: Preheat the oven to 400* F. Combine a dash of each dry ingredient in a small bowl with olive oil and brush onto the pita/flat bread. Place on a baking sheet and bake in oven for 7-12 minutes, until slightly crispy. Pull or cut bread into pieces to create chips and dip them into the hummus.
This hummus is very filling and so flavorful. The ground cumin, coriander, and cayenne add spiciness and intense flavor, and the lemon juice helps lighten and brighten the taste. Served with warm pita chips and crisp veggies, like orange and green peppers, and it's the perfect snack!