There's no better way to eat hummus that on these crunchy roasted chickpea pitas
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These crunchy roasted chickpea pitas are a great addition to your hummus plate.
Ingredients
For hummus:
2 15.5-ounce cans chickpeas, drained
1 teaspoon baking soda
2 cloves of garlic
1 1/2 cups water
1/4 cup tahini
juice of 1 lemon
pinch of salt
For crispy chickpeas:
2 15.5-ounce cans chickpeas, drained and patted dry
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon brown sugar
For tomato topping:
1 cup cherry tomatoes, halved
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon shallots, chopped
1 teaspoon sherry vinegar
For the pita + garnish:
pita bread, warmed
4 ounces feta cheese, crumbled
fresh basil and dill for topping
olive oil, for drizzling
Instructions
To make hummus: Combine 2 cans chickpeas, baking soda, garlic cloves and water in a pot over medium-high heat. Bring to a boil, then let it simmer for five minutes. Drain, but reserve cooking water and set aside.
Place cooked chickpeas and garlic in a food processor with tahini and mix. Slowly add one ladle of reserved cooking water. Once combined, add juice of one lemon, a pinch of salt and mix until well-combined. Set aside.
To make crispy chickpeas: Preheat oven to 425° F and line a baking sheet with parchment paper.
Add 2 cans of drained chickpeas to the parchment paper. Drizzle with olive oil, salt, pepper, paprika, garlic powder and brown sugar. Lightly toss to coat. Put in oven for 30-40 minutes, or until crispy.
To make tomato topping: Add cherry tomatoes to a medium-sized bowl. Drizzle with olive oil, salt and pepper to taste. Add shallots and sherry vinegar and mix until well coated.
To make pita: Spread hummus over pita and drizzle with more olive oil. Top with crispy chickpeas, tomatoes, feta, basil and dill. Enjoy!