SPICY ORANGE HUMMUS ON HERBED PITA CHIPS
Since hummus hit the supermarkets, it has taken off with myriad flavors. Hummus is a dip made from mashed chickpeas also known as garbanzo beans or, in Italy, ceci. Instead of the traditional lemon juice, this version features orange juice and orange zest to intensify th flavor, as well as tahini, which is a thick paste made of ground sesame seeds. The hummus is most often served with pita bread. The rounds have a pocket in them for stuffing. Our version features toasted pita chips accented with dried herbs. While I usually like to use fresh herbs, they would be a waste here as the heat of the oven would just dry them. Look for fresh pitas about 6 inches round or larger that have not been frozen for best results. They can be made with white flour or whole wheat flour. Either is fine. I have also included a piped version as an option. We used these a lot for catering where they were very popular
Baked Pita Chips
3 pita breads
1 teaspoon salt, divided
1 teaspoon coarsely ground black pepper, divided
2 teaspoons dried basil, divided
2 teaspoons dried oregano, divided
2 teaspoons dried thyme, divided
1/3 to 1/2 cup olive oil, divided
Preheat oven to 400 degrees.
Cut the pitas into sixths. Divide each triangle into two pieces. Place in a bowl with 1/2 of the salt, pepper, herbs and olive oil. Toss very well to coat triangles. Repeat with remaining half and toss well again.
Place in a single layer on baking sheets. Bake for 5 minutes. Turn each chip with tongs and bake another 3 to 4 minutes until browned and crisp. Sprinkle with remaining salt as they come from the oven. Cool completely.
These may be made a week ahead and stored an airtight container.
Spicy Orange Hummus with Herbed Pita Chips – page 2
Spicy Orange Hummus
1 large clove garlic
3 tablespoons chopped parsley
1 – 16 ounce can chick peas or garbanzo beans, drained and rinsed
1/4 cup tahini
1 1/2 teaspoons cumin
1/2 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup orange juice
3 tablespoons orange zest
With the food processor running, drop the garlic down the feed tube to mince. Add the remaining ingredients and process until smooth. Place in a bowl and serve with the pita chips.
For the second version, fit a pastry bag with a number 6 open star tip and pipe rosettes onto pita chips – or simply dollop it onto the chips with a spoon.
The hummus can be made three days in advance. Bring to room temperature before piping They may be piped several hours ahead. Cover and serve at room
Yield: 24 or more assembled appetizers
© Copyright Helen S. Fletcher, 2010. All rights reserved.