Zesty Lemon-Herb Hummus with Pita Chips

Creamy homemade hummus infused with fresh lemon juice, garlic, and parsley, served alongside crisp baked pita chips for a perfect starter.

Steps

1. Preheat oven to 375°F (190°C). 2. Cut pita bread into 8 triangle-shaped chips. 3. Toss pita triangles with 1/2 tbsp olive oil and a pinch of salt. 4. Spread pita chips on a baking sheet in a single layer. 5. Bake pita chips for 8-10 minutes until golden and crisp, flipping halfway through. 6. In a food processor, combine chickpeas, tahini, lemon juice, minced garlic, parsley, olive oil, salt, and cumin. 7. Blend until smooth and creamy, adding water 1 tbsp at a time if needed for desired consistency. 8. Taste and adjust seasoning with more salt or lemon juice if desired. 9. Transfer hummus to a serving bowl and drizzle with a little olive oil and a sprinkle of chopped parsley. 10. Serve hummus alongside warm, crispy pita chips.

1/2 cup canned chickpeas, drained and rinsed 2 tbsp tahini 1 tbsp fresh lemon juice 1 small garlic clove, minced 2 tbsp fresh parsley, chopped 1 tbsp extra virgin olive oil Salt to taste 1/4 tsp ground cumin (optional) 1 whole pita bread 1/2 tbsp olive oil (for pita chips) Pinch of salt (for pita chips)