Homemade Hummus with Oven Baked Pita Chips and Veggies
Serving Size: 10
This homemade hummus is made with chickpeas, fresh garlic, and fresh lemon juice. Serve it with oven baked pita chips and cut veggies, or pack it for your kids school lunch, for a vegan delicious lunch!
1bunchcelerytrimmed, stalks cut crosswise into thirds
3carrotmedium, cut into sticks
2red bell peppercut lengthwise, cored and cut into sticks
2english cucumberEnglish cucumber
1bulbjicamasmall, peeled and cut into sticks, or sub with apples, cut into slices
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.
Reheating 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.