Hummus with Parmesan Herb Pita Chips
For the Hummus:
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
- 1/2 lemon, juiced
- 2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
- 2 cloves garlic, peeled
- 1 1/2 teaspoon salt
- 1/2 teaspoon dark Asian sesame oil
- 1/2 to 1 teaspoon ground cumin
- 12 to 15 grinds black pepper
- 1/4 cup water
- Paprika, for garnish
In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You’ll have to stop the blender often to push down the ingredients. If the mixture is too dry and you’re having trouble blending it, add a few more tablespoons of olive oil to help things along.
Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.
For the Pita Chips:
- 2-3 pita breads
- About 4-5 tablespoons extra virgin olive oil
- garlic salt, to taste
- Italian seasoning, to taste
- About 1/2 cup grated Parmesan cheese
Preheat your oven’s broiler, moving the rack about 6-8 inches from the heat source.
With a sharp knife, carefully cut each pita in half, then split open each half. Using a pastry brush, brush a little olive oil on the inside of each piece. Stack several of the pieces atop one another and cut them into individual wedges. Lay the wedges out on a rimmed baking sheet and sprinkle with the garlic salt, Italian seasoning and a small sprinkle of the Parmesan cheese.
Broil the wedges for a couple of minutes, keeping a close eye on them to prevent burning. Turn the baking sheet every so often as necessary to help even browning. When the chips are toasted to suit, remove from oven and allow to cool for a few minutes before serving.