Ingredients
1 15-oz. can chickpeas, rinsed well and drained
1/3 cup well-stirred tahini
4-5 tablespoons fresh lemon juice (about 2 lemons)
2 tablespoons extra-virgin olive oil, divided
1 large garlic clove, peeled and thinly sliced
fine sea salt
freshly ground black pepper
1-2 tablespoons hot water
8 mint leaves, thinly sliced
TOASTED PITA CHIPS
1/8 teaspoon cayenne pepper
1/8 teaspoon gound cumin
1/8 teaspoon fine sea salt
3 6-inch pitas, cut into eighths
2 tablespoons extra-virgin olive oil
Directions
For Hummus: In the bowl of a food processor, combine chickpeas, tahini, 4
tablespoons lemon juice, 1 tablespoon oil, garlic and 1 1/2 teaspoons salt and a generous grinding of pepper. Blend until smooth. Add water, if desired, to thin hummus to your liking. Transfer to an airtight container and chill for at least 4 hours to allow flavors to blend, then adjust seasonings, if desired.
For Pita Chips: Heat oven to 425′F with rack in middle. Line a baking sheet with parchment paper.
In a small bowl, stir together cayenne pepper, cumin and salt. Spread pita triangles onto baking sheet in a single layer. Bake for 3 minutes. Remove baking sheet from oven; brush triangles with oil and sprinkle with cayenne mixture. Continue to bake until edges of chips are crispy and centers are still soft, about 3 minutes more.
Spread hummus on a plate; drizzle with remaining tablespoon oil and sprinkle with mint. Serve with warm pita chips.
