Zesty Lemon Hummus with Pita Chips

Creamy homemade hummus infused with fresh lemon juice and garlic, paired with crispy baked pita chips perfect for dipping.

Steps

1. Preheat oven to 375°F (190°C). 2. Cut the pita bread into small triangles to form chips. 3. Toss pita triangles with olive oil, salt, and paprika. 4. Arrange pita chips in a single layer on a baking sheet. 5. Bake for 8-10 minutes until crispy and golden, then remove and let cool. 6. In a blender or food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, water, salt, and cumin. 7. Blend until smooth and creamy, adding more water if needed to reach 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. 10. Serve hummus alongside the crispy pita chips for dipping.

For the hummus: - 1/2 cup canned chickpeas, drained and rinsed - 1 tablespoon tahini - 1 tablespoon fresh lemon juice - 1 clove garlic, minced - 1 tablespoon olive oil - 2 tablespoons water - Salt to taste - Pinch of ground cumin (optional) For the pita chips: - 1 small pita bread - 1 teaspoon olive oil - Pinch of salt - Pinch of paprika (optional)