If you’re looking for a tasty and healthy snack that will keep you full and satisfied, look no further than hummus with pita bread. This classic Middle Eastern dish is packed with protein, fiber, and flavor, making it the perfect choice for a midday snack or party appetizer. With just a few simple ingredients and some easy-to-follow instructions, you can whip up a batch of hummus and warm pita bread in no time.
Recipe 1: Classic Hummus with Pita Bread
Ingredients:
- 1 can of chickpeas, drained and rinsed
- 1/4 cup tahini paste
- 2 cloves of garlic, minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- 4-6 pita breads, warmed
Instructions:
- In a food processor, combine the chickpeas, tahini paste, garlic, olive oil, lemon juice, cumin, smoked paprika, salt, and pepper. Process until smooth and creamy, scraping down the sides as needed.
- Transfer the hummus to a serving bowl and drizzle with some extra olive oil and sprinkle with additional smoked paprika.
- Serve with warm pita bread and enjoy!
Nutritional Information:
- Calories: 300
- Protein: 9g
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 6g
Cooking Time:
10 minutes
Equipment:
- Food processor
- Serving bowl
Serving Suggestions:
For a fun and festive presentation, serve your hummus with pita bread on a large platter and garnish with sliced cucumbers, cherry tomatoes, olives, and chopped fresh parsley. You can also serve the hummus with other dipping vegetables like carrots, celery, and bell peppers.
Variations:
- Roasted red pepper hummus: Add 1/4 cup of roasted red peppers to the food processor and pulse until well combined.
- Jalapeno hummus: Add 1-2 jalapeno peppers (seeded and chopped) to the food processor and pulse until well combined.
- Sun-dried tomato hummus: Add 1/4 cup of sun-dried tomatoes to the food processor and pulse until well combined.
Substitutions:
- If you don’t have tahini paste, you can use peanut butter or almond butter as a substitute.
- If you don’t have smoked paprika, you can use regular paprika or cayenne pepper for a spicy kick.
Storage:
Store any leftover hummus in an airtight container in the refrigerator for up to 1 week. You can also freeze hummus for up to 3 months.
Tips:
- For an extra smooth and creamy hummus, peel the skins off the chickpeas before blending.
- If your hummus is too thick, add a tablespoon of water or olive oil at a time until you reach your desired consistency.
- Don’t over-process the hummus, as this can make it too thin and runny.
Frequently Asked Questions:
- What can I use instead of pita bread?
- Can I make hummus without a food processor?
You can use tortilla chips, crackers, or even raw vegetables like carrots and celery as a dipping option for your hummus.
Yes, you can make hummus in a blender or with a handheld immersion blender. You can also mash the chickpeas by hand using a fork, but this will result in a chunkier hummus.
Recipe 2: Roasted Garlic Hummus with Pita Bread
Ingredients:
- 1 can of chickpeas, drained and rinsed
- 1/4 cup tahini paste
- 1 head of garlic
- 1/4 cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper, to taste
- 4-6 pita breads, warmed
Instructions:
- Preheat the oven to 400°F. Cut off the top of the garlic head to expose the cloves. Place the garlic head on a piece of aluminum foil and drizzle with olive oil. Wrap the garlic tightly in the foil and roast for 30-40 minutes, or until the garlic is soft and fragrant.
- In a food processor, combine the chickpeas, tahini paste, roasted garlic cloves, olive oil, lemon juice, cumin, smoked paprika, salt, and pepper. Process until smooth and creamy, scraping down the sides as needed.
- Transfer the hummus to a serving bowl and drizzle with some extra olive oil and sprinkle with additional smoked paprika.
- Serve with warm pita bread and enjoy!
Nutritional Information:
- Calories: 320
- Protein: 9g
- Fat: 19g
- Carbohydrates: 31g
- Fiber: 6g
Cooking Time:
45 minutes (including roasting time for garlic)
Equipment:
- Food processor
- Serving bowl
- Aluminum foil
Serving Suggestions:
For a burst of flavor and texture, sprinkle your hummus with chopped fresh parsley, toasted pine nuts, or crumbled feta cheese. You can also serve the hummus with a side of marinated olives or pickled vegetables.
Variations:
- Roasted red pepper hummus: Add 1/4 cup of roasted red peppers to the food processor and pulse until well combined.
- Jalapeno hummus: Add 1-2 jalapeno peppers (seeded and chopped) to the food processor and pulse until well combined.
- Sun-dried tomato hummus: Add 1/4 cup of sun-dried tomatoes to the food processor and pulse until well combined.
Substitutions:
- If you don’t have tahini paste, you can use peanut butter or almond butter as a substitute.
- If you don’t have smoked paprika, you can use regular paprika or cayenne pepper for a spicy kick.
Storage:
Store any leftover hummus in an airtight container in the refrigerator for up to 1 week. You can also freeze hummus for up to 3 months.
Tips:
- Roasting the garlic adds a rich and nutty flavor to the hummus, but you can also use raw garlic if you prefer.
- If your hummus is too thick, add a tablespoon of water or olive oil at a time until you reach your desired consistency.
- Don’t over-process the hummus, as this can make it too thin and runny.
Frequently Asked Questions:
- What can I use instead of pita bread?
- Can I make hummus without a food processor?
You can use tortilla chips, crackers, or even raw vegetables like carrots and celery as a dipping option for your hummus.
Yes, you can make hummus in a blender or with a handheld immersion blender. You can also mash the chickpeas by hand using a fork, but this will result in