Hummus is a good dip for vegetables, as a spread on sandwiches, but when served with garlic-toasted pita crisps, it presents beautifully on an open house buffet table.

Makes about 11⁄2 cups (375 mL)
Serves 8 to 10

HUMMUS:

  • 1⁄4 cup finely chopped sundried 60 mL tomato
  • 2 tbsp lemon juice 30 mL
  • 19 oz tin chick peas, drained 540 mL and rinsed
  • 1 clove garlic, minced
  • 3 tbsp tahini sesame paste 45 mL
  • 2 tbsp extra virgin olive oil 30 mL
  • cold water, as needed
  • salt and pepper
  • 3 tbsp chopped flat leaf parsley, 45 mL plus extra for garnish

In a small bowl, stir the chopped sundried tomato and lemon juice and set aside for 5 minutes to soften. In a food processor, purée the chick peas, garlic, tahini paste, sundried tomatoes with lemon juice, and olive oil until smooth, adding cold water as needed until desired consistency. Season to taste, stir in the chopped parsley by hand and chill until ready to serve.

PITA CRISPS:

Serves 8 to 10

 

  • 4 large pita pocket breads
  • 1⁄4 cup extra virgin olive oil 60 mL
  • 1 clove garlic, minced
  • salt and pepper
  • chopped, flat leaf parsley, for garnish
  1. Preheat oven to 375°F (190°C) and line two baking trays with parchment or foil.
  2. Split the pita breads open and cut each half into 8 wedges. Arrange the triangles on the prepared baking trays. Stir the oil and garlic together and then brush on the pita wedges. Season the pita lightly and bake for about 8 minutes, until crisp and lightly browned around the edges. Sprinkle with the chopped parsley before serving warm with the hummus.

 

Sundried Tomato Hummus

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