5 Pita Breads-each cut into 10 wedges
¾ Cup Extra Virgin Olive Oil
1 Tbsp. Ground Cumin
1 Tbsp. Paprika
2 tsp. Ground Coriander
½ Lb. Yellow Lentils or Peas-simmered in water until tender, drained
½ Cup Tahini Paste or substitute peanut butter
¼ Cup Fresh Lemon Juice
2 Tbsp. Fresh Garlic-minced
¼ Cup Extra Virgin Olive Oil
Salt and Black Pepper to Taste
Water as Needed to Thin
• Heat oven to 400ºf. Lay out the pita wedges on cookie sheets. In a small bowl, whisk together the first measure of olive oil with the cumin, paprika, coriander, seasoning to taste with salt and black pepper. Using a pastry brush, lightly brush both sides of the pita wedges with the flavored oil. Bake in the oven for about 6 minutes or until light golden and semi crisp. Reserve.
• To make hummus, place the remaining ingredients (except the garnish) into a bowl of a food processor. Puree until smooth, scraping down the sides of the bowl often. If texture is too thick, add a little water at a time to make creamy. Season to taste with salt and black pepper.
• To serve, place the hummus in a serving bowl and surround with the pita chips. Enjoy!