Ingredients
-
3
-
3
-
1/3
-
1
-
1 1/4
-
1 1/4
-
15
-
2
-
1
-
1/4
-
2
-
-
-
-
Directions
Michele’s Hummus With Pita Chips, After many attempts at making hummus I have finally perfected it at least for my tastes This is actually a combination of Ina Garten’s Barefoot Contessa hummus recipe and Giada De Laurentis’ Everyday Italian White Bean Dip with Pita Chips *Total prep and cooking time is estimated , I admit I did eat more than enough to keep a bird alive Made for PAC Fall 2011
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees. |
|
2
Done
|
Cut Each Pita Into 8 Wedges and Arrange Over a Large Baking Sheet. |
|
3
Done
|
Drizzle the Pita Wedges With 3 Tbsp of Olive Oil, and Then Sprinkle With the Oregano and 1 Tsp Each of the Salt and Pepper. Toss to Coat Pita Wedges With Oil, Salt and Pepper. Spread Out Evenly. |
|
4
Done
|
Bake For 5 Minutes, Then Turn Wedges Over and Bake Until They Are Crisp and Golden, About 5 Minutes Longer. |
|
5
Done
|
Meanwhile, in the Bowl of a Food Processor, Add the Beans, Lemon Juice, Garlic, Remaining Salt and Pepper, Tahini and Hot Sauce. Puree. |
|
6
Done
|
With the Machine Running (puree), Stream in the Remaining 1/3 Cup Olive Oil Until the Mixture Is Smooth and Creamy. |
|
7
Done
|
Season With More Salt and Pepper to Taste If Desired. |
|
8
Done
|
Serve Warm or Room Temperature With Pita Chips. |
