There are certain partnerships that exist in food that just can’t be broken, and hummus with pita is one of them. These two just work so spectacularly well, so simply and honestly, that they’ve gone ahead and made it official: they got married. You most likely didn’t hear about it, as it was a very modest and private ceremony, but a ceremony nonetheless declaring their eternal union, expressing that none other will ever come between them. Surprisingly, it was a real tearjerker, in spite of the fact that lemon was a “sourpuss” bridesmaid, and garlic, a “fiery” groomsman -contrary to their bickering, I do believe there may have been some sparks flying between the two of them as well, though I don’t want to start any rumors.
Hummus and pita have had a love affair not unlike so many others with rocky beginnings and almost-missed opportunities. Before chickpea became hummus, the two didn’t seem to have much in common, and didn’t run in the same circles. It wasn’t until chickpea finally took the brave plunge into the food processor, getting whipped up and whirled with other flavorful friends into a thick, smooth and creamy dip, that pita really took notice. Chickpea was now transformed into a delicious hummus, forever changed and exuding an air of confidence, which spoke to pita on a very profound level. Suddenly, the idea of the two of them together just seemed to make perfect sense; they both realized that they would now compliment one another wonderfully, bringing out the best qualities that each had to offer. Pita, when baked into crispy goodness, would provide the perfectly tasty support system for hummus’ zesty, savory smoothness; and a delicious match was made in heaven’s kitchen, that day.
What a love story it is between hummus and pita, one so very reminiscent of the great classics. Two, living separate lives at first, coming together after a major transformation, finally aware that they could no longer be apart. Oh, how tasty love at first bite can be.
Taste what’s good and pass it on.
Zesty Hummus Dip with Lemon and Garlic served with Homemade Baked Pita Wedges
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Zesty Hummus Dip ingredients:
2 (15 ounce) cans organic chickpeas (garbanzo beans), drained and rinsed
1 teaspoon lemon zest
2½ tablespoons lemon juice
1 tablespoon water
1 teaspoon sea salt
2 cloves garlic
1/3 cup olive oil plus 2 tablespoons, plus 2 tablespoons to drizzle over top as garnish
¼ teaspoon ground cumin
¼ teaspoon paprika
¼ teaspoon dry oregano
*Though not used in this particular recipe, tahini, a sesame paste, is traditionally added to hummus dip- if you would like to add tahini, use about 1-2 tablespoons, adding it to the rest of the ingredients in the food processor.
-In the bowl of a food processor, add the chickpeas (garbanzo beans), the lemon zest and juice, the water, the sea salt and the garlic cloves, and process for about a minute to combine well; then, slowly drizzle in the 1/3 cup plus 2 tablespoons of olive oil while the processor is running, until the dip is creamy and completely smooth; you may need to stop the processor and scrape down the sides a couple of times with a spatula to get all of the ingredients well processed.
-Once the hummus is smooth and creamy, spoon it out into a serving dish and sprinkle the cumin, the paprika and the dry oregano over top, and finish with a drizzle of the remaining 2 tablespoons of olive oil; serve with baked pita wedges (recipe below).
Homemade Baked Pita Wedges ingredients:
6 whole pitas, each cut into 8 wedges
2 tablespoons olive oil
¼ teaspoon sea salt
¼ teaspoon garlic powder
-Preheat the oven to 400 degrees, and line a baking sheet with foil.
-In a large bowl, add the pita wedges, and as evenly as possible, drizzle in 1 tablespoon of the olive oil, and toss the wedges to coat; drizzle in the remaining 1 tablespoon of olive oil, and once again, toss the wedges to coat; add the sea salt and garlic powder and give a final toss to combine, then turn the wedges out onto the foil-lined baking sheet, in as much of a single-layer as possible.
-Bake the pita wedges for about 8 minutes, flip them over and bake for an additional 8 minutes until golden brown and crispy; then, turn the oven off, and allow to pita wedges to stay in the hot oven for another 5-6 minutes to finish crisping.
-Remove pita wedges from oven and allow them to cool on the baking sheet for about 10 minutes; turn the wedges out onto a platter to serve with the Hummus dip.