First, start the pita chips. Preheat the oven to 400 degrees. Take normal pita bread and brush with olive oil on both sides. Sprinkle on sea salt (regular salt works too).
Use a pizza cutter to cut the pita into little slices.
Pop them in the oven for about 5 minutes. Then flip them over and let them toast for another 5. Meanwhile, put these ingredients in a blender:
- 1 clove garlic
- 1 can garbanzo beans (drained and rinsed)
- 1/4 c. water
- 1/4 c. olive oil
- 3.4 tsp. salt
- 1 pinch cayenne pepper
- 1/4 c. teheni (this is mashed up sesame seed and can be found in the store by the mayo.)
- Juice of one lemon.
TIP: Since the tehini can get a little sticky when you are measuring it, put the water (1/4 c.) and oil (1/4 c.) in a measuring glass, and pour the tehini in until you reach 3/4 c. The tehini displaces the other liquid and that's how you know to stop pouring. Plus, when you dump all of that in a blender, it is much less messy. (This trick works great with peanut butter too).
Now sit back, relax, and enjoy your hippie hummus!
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