I serve this hummus all year long as an appetizer with crackers, crudités or toasted bread. It can be used as a side for any type of Middle Eastern entree such as kebobs or a spread on a sandwich. Sometimes I add scallions or cilantro sometimes I add lime instead of lemon. This is a creative bean dip that can be made with black or white beans, garnished with chopped olives or toasted pine nuts. Make this recipe your own and enjoy.
1 19 ounce can chick peas, rinsed and drained (or black beans can be used)
5 Tablespoons lemon juice
4 Tablespoons tahini
2 garlic cloves, roughly chopped
1 Tablespoon tamari or soy sauce
2 teaspoons turmeric
freshly ground pepper
1 Tablespoon chopped parsley or cilantro
Extra virgin olive oil
1 package whole wheat pita bread, cut into triangles
- Heat the oven to 400F.
- Puree the chick peas in a food processor with the lemon, tahini, garlic, soy sauce, turmeric and pepper. Taste and adjust seasoning. Transfer the hummus to a medium bowl and sprinkle with the parsley or cilantro and drizzle with a small amount of olive oil. This recipe can be made ahead and refrigerated for up to 5 days.
- Place the pita triangles onto two baking sheets. Toast in the oven until golden about 8 minutes.
- Transfer the triangles to a serving platter, place the hummus in the middle and serve.
The pita triangles can be made ahead and stored in a storage bag for up to one week. They can also be frozen.