Fustini's Hummus and Pita Chips
Fustini's Hummus and Pita Chips
Appetizers
Ingredients
- 1/2 cup Tahini
- 1/3 cup & 1/4 cup Fustini's Sicilian Lemon balsamic
- 2 -15 ounce cans chickpeas, drained & rinsed
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/4 cup Fustini’s Garlic olive oil
- 1 large bag of pita chips or make your own (recipe below)
- 1 or 2 bags of pita bread
- 3 tablespoons or more if needed, Fustini’s Garlic olive oil
- salt and pepper
Directions
Place the Tahini and 1/3 cup of Fustini’s Sicilian Lemon Balsamic into the bowl of a food processor. Turn the processor on high for approximately 1 ½, minutes, or until the mixture has become creamy and a bit lighter in color. Add the chickpeas and blend for another minute. Add the garlic and salt, and then blend for another minute. Lastly, add olive oil. Depending on how creamy and thick you want it, slowly add the last ¼, cup of Fustini’s Sicilian Lemon Balsamic, until the hummus has reached your desired thickness.
Preheat the oven to 350°, F. Brush the pita bread with Fustini’s Garlic Olive Oil, then sprinkle with salt and pepper to taste. Cut the pita into small wedges or strips and place on a baking sheet. Bake pita chips for approximately 10 minutes or until crispy. Cool and serve with the hummus.
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