This classic from-scratch hummus recipe gets a blast of rich salty flavor from kalamata olives and freshness from parsley. The pita chips are quickly toasted in a skillet so that you can make them anytime, even on short notice.
3 cups hummus and 32 pita chips
- a pinch of cayenne pepper
- Cloves garlic
- dry chickpeas
- flat-leaf parsley leaves
- For the Kalamata Hummus
- For the Pita Chips
- lemon juice
- olive oil
- pita breads
- pitted Kalamata olives
- Measure the chickpeas into a 3 quart saucepan. Fill with water and soak for at least 8 hours. Drain. Fill saucepan with water. Bring to a boil over medium-high heat. Reduce heat to low and simmer partially covered until chickpeas are tender, 1 to 1.5 hours. Drain.
- Transfer the chickpeas to a food processor. Add the olives, parsley, olive oil, lemon juice, garlic, salt and cayenne (if using). Process until smooth. While blending add up to 4 tablespoons water to achieve desired consistency. Serve immediately or cover and refrigerate for up to 4 days.
- To make the pita chips, drizzle each pita with 1 teaspoon of olive oil. Use fingers to rub it in. Flip pitas over and repeat on other side. Cut each pita into 8 wedges.
- Heat a large skillet over medium heat. Add 16 pita wedges in a single layer. When dark marks appear on the undersides, flip. Turn down heat if it happens too quickly. Toast on other side. Transfer to a large plate. Sprinkle with Â¼ teaspoon salt. Repeat with remaining 16 pita wedges. Serve warm or let cool in a single layer before storing in an airtight container for up to 2 days.