June 2, 2018

Sun-Dried Tomato Hummus with Fresh-Baked Pita Chips

It's the season for backyard BBQs, and while the ol' chips and dip routine is fun, sometimes you want to mix it up and bring something a little different. This week, we add a little spice to your snack game with this recipe for Sun-Dried Tomato Hummus and fresh-baked pita chips. Hummus has been enjoying its time in the spotlight for the last few years, thanks to its inherent healthiness compared to many typical store-bought dips, and also because, well, it's delicious. What surprises many people who enjoy the creamy dip is the fact that it's actually quite easy to make! Though the flavors can be complex, you'll only need a food processor and a handful of ingredients to whip up a batch of smooth, tasty hummus. Quick tip before we get started: If you can't locate canned chickpeas in your grocery store, look instead for a can of garbanzo beans—it's another name for the same legume.
hummus pita chips feathummus group
AuthorAbtCategory
Yields12 Servings
Sun-Dried Tomato Hummus
 15 oz can of chickpeas, drained and liquid reserved
 ⅓ cup sun-dried tomatoes in olive oil (about 8 tomatoes), strained and oil reserved
 2 tbsp oil from sun-dried tomato jar
 3 tbsp fresh lemon juice
 2 tbsp tahini
 1 large garlic clove
 pinch of salt
 2 tbsp fresh basil, chopped
Pita Chips
 1 package whole wheat pitas
 4 tbsp olive oil
 ½ tsp garlic powder
 ½ tsp black pepper
 1 tsp dried basil
 pinch of salt
Sun-Dried Tomato Hummus
1

Add drained chickpeas, sun-dried tomatoes, olive oil, lemon juice, tahini, garlic and salt into a food processor.

2

Pulse the mixture for about 1 minute, using a spatula to scrape down sides in between pulses. After the second pulse, add 2 tablespoons of the liquid drained from the can of chickpeas.

3

Continue to pulse until the mixture is smooth and free from chunks of chickpeas—add more liquid to thin the hummus, if desired.

4

Add basil last and pulse just until the basil is minced.

Pita Chips
5

Preheat oven to 400° F.

6

In a small bowl, combine the olive oil, dried basil, pepper, and garlic powder.

7

Cut the pita bread into triangles and place them on a baking sheet lined with parchment paper. Brush the pita triangles with the olive oil mixture.

8

Bake for about 8 to 10 minutes, or until lightly browned.

9

Let the pitas cool on a cooling rack for a few minutes.

10

Enjoy with Hummus!

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Ingredients

Sun-Dried Tomato Hummus
 15 oz can of chickpeas, drained and liquid reserved
 ⅓ cup sun-dried tomatoes in olive oil (about 8 tomatoes), strained and oil reserved
 2 tbsp oil from sun-dried tomato jar
 3 tbsp fresh lemon juice
 2 tbsp tahini
 1 large garlic clove
 pinch of salt
 2 tbsp fresh basil, chopped
Pita Chips
 1 package whole wheat pitas
 4 tbsp olive oil
 ½ tsp garlic powder
 ½ tsp black pepper
 1 tsp dried basil
 pinch of salt

Directions

Sun-Dried Tomato Hummus
1

Add drained chickpeas, sun-dried tomatoes, olive oil, lemon juice, tahini, garlic and salt into a food processor.

2

Pulse the mixture for about 1 minute, using a spatula to scrape down sides in between pulses. After the second pulse, add 2 tablespoons of the liquid drained from the can of chickpeas.

3

Continue to pulse until the mixture is smooth and free from chunks of chickpeas—add more liquid to thin the hummus, if desired.

4

Add basil last and pulse just until the basil is minced.

Pita Chips
5

Preheat oven to 400° F.

6

In a small bowl, combine the olive oil, dried basil, pepper, and garlic powder.

7

Cut the pita bread into triangles and place them on a baking sheet lined with parchment paper. Brush the pita triangles with the olive oil mixture.

8

Bake for about 8 to 10 minutes, or until lightly browned.

9

Let the pitas cool on a cooling rack for a few minutes.

10

Enjoy with Hummus!

Sun-Dried Tomato Hummus with Fresh-Baked Pita Chips
IngredientsDirections

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