Homemade Hummus with Oven Baked Pita Chips and Veggies
$0.00 Cooking Fee
Serving Size: 5 tablespoons and 4 oz veggies
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Preheat oven to 375 degrees
- Brush each pita round with olive oil, then cut each into quarters and each quarter in half, to make 8 triangles. Place in a single layer on a parchment lined baking sheet (2 sheet pans for 10 servings) and sprinkle lightly with Kosher salt, and ground pepper. Bake for 8-10 minutes, turning once halfway through.
- Trim celery at the base by about 2 inches. Separate stalks and wash. Wash all remaining vegetables. Peel cucumber and jicama. Chop all vegetables into dipping size sticks.
- To make the hummus, add the chickpeas, lemon juice, garlic, tahini paste, half of the olive oil, cumin, and salt to a blender, and blend until smooth, scraping down sides of bowl as needed. Add water a tablespoon or two at a time to blender until hummus has lightened in color and is to the desired consistency.
- Place in a shallow bowl, drizzle with remaining olive oil and ground paprika. Serve with pita chips.
Cook Times
Active Prep30
Hands-On Cook0
Hands-Off Cook10
Passive0
Total Time40 minutes minutes
Recipe Serving Size10
Ingredients
Ingredients
For the hummus:
- 30 ounce canned chickpeas drained
- 6 tablespoon fresh lemon juice
- 2 clove garlic minced
- 1/2 cup tahini paste
- 4 tablespoon extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon Kosher salt more or less to taste
- 6-8 tablespoon water
- ½ teaspoon ground paprika
For the pita chips:
- 10 pita bread
- 3 tablespoon extra virgin olive oil
- 2 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
For the veggies:
- 1 bunch celery trimmed, stalks cut crosswise into thirds
- 3 carrot medium, cut into sticks
- 2 red bell pepper cut lengthwise, cored and cut into sticks
- 2 english cucumber English cucumber
- 1 bulb jicama small, peeled and cut into sticks, or sub with apples, cut into slices
Cooking Tools Required
Baking sheet, Blender, Can Opener, Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Oven, parchment paper, Pastry brush, Sharp Knives, SpatulaReheating/Serving Instructions
Keep vegetables tightly covered in the refrigerator for up to 4 days. Leftover vegetables can be used in a soup or stir-fry, with the exception of the cucumber.
Nutrition
Calories: 479kcal | Carbohydrates: 64g | Protein: 16g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 1027mg | Potassium: 596mg | Fiber: 10g | Sugar: 7g | Vitamin A: 3967IU | Vitamin C: 39mg | Calcium: 131mg | Iron: 4mg
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