Best 4 Dill Hummus And Toasted Pita Wedges Recipes

RED PEPPER HUMMUS WITH TOASTED PITA TRIANGLES

Steps:

• Preheat oven to 400 degrees F.
• Place pita triangles on a large baking sheet and spray the surface with cooking spray. Season the tops with garlic salt. Bake 6 to 8 minutes, until golden brown and crisp.
• Meanwhile, rinse and drain 1 can of the chickpeas. Place drained chickpeas in a blender and add red peppers, tahini, lemon juice, garlic, and cumin. Process until smooth. Season, to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley.
• Serve hummus with toasted pita triangles arranged alongside.

HUMMUS WITH PITA CHIPS

Steps:

• In food processor or blender, place beans, reserved bean liquid, tahini, 1/4 cup oil, the lemon juice, garlic, table salt and pepper. Cover; blend on high speed, stopping blender occasionally to scrape down sides, until smooth. Spoon dip into serving dish. Sprinkle with parsley.
• Heat oven to 375°F. Brush both sides of each pita bread with 1 tablespoon oil. Cut each pita bread into 8 wedges; separate wedges to make 16 wedges for each pita bread. Places wedges, oil sides up, on ungreased cookie sheets. Sprinkle with kosher salt.
• Bake 10 to 12 minutes or until pita chips are crisp and lightly browned. Serve with hummus.

HUMMUS AND CUCUMBER BITES

Steps:

• Cut each pita bread into 8 wedges. Spread about 1 teaspoon hummus on each wedge.
• Score cucumber peel lengthwise with tines of fork. Cut cucumber in half lengthwise. Cut each half crosswise into 16 thin slices. Place 2 half-slices cucumber on hummus on each bite.
• Sprinkle with paprika. Garnish with dill weed.

HIGH'S HUMMUS WITH PITA CRISPS

Steps:

• TO MAKE THE HUMMUS: Combine the chickpeas, garlic, cayenne pepper, cumin, paprika, salt, lemon juice, and tahini in the work bowl of a food processor fitted with the metal blade. Add just enough olive oil through the feed tube to get the mixture turning, usually about 2 tablespoons. (Too much oil at the beginning will prevent the finer pieces of chickpea from grinding smoothly, creating a coarse blend.) Scrape down the sides. Run the processor until the chickpeas are ground completely. Once the mixture is smooth, slowly add up to 4 tablespoons more olive oil to achieve a silky consistency. The folks at High's say, "Run your machine a long time. We almost whip it." I let the machine run for another 3 minutes or so. Spoon the hummus into a serving bowl; set aside.
• TO MAKE THE PITA CRISPS: Preheat the oven to 350°F. With a knife, slit open the pitas along their edges and pull each apart into 2 rounds. With a pastry brush, lightly paint both sides of each pita half with olive oil. Sprinkle both sides with salt and cut each round into 8 wedges. Lay the pita wedges in a single layer on baking sheets. Bake until light golden brown and crisp, about 10 minutes.
• To serve, drizzle olive oil over the hummus and sprinkle with chopped parsley. Accompany with pita crisps, Greek olives, and chopped fresh tomatoes.
• Tahini is made by pulverizing sesame seeds into a paste with a consistency similar to peanut butter. Many regular grocery stores stock tahini, so ask for help if you can't easily find it yourself, or try stores that specialize in Middle Eastern food.