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10) Herbed Hummus with Pita Crisps

Pita crisps and hummus are a classic for a reason, but the key is keeping them separate until you arrive. Pack the hummus in a container with a tight lid and the crisps in their own bag. They'll be crisp and ready when you get there, not soggy from sitting against a damp lid for an hour.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 15-ounce can chickpeas, drained and rinsed
  • ¼ cup tahini
  • 2 tablespoons olive oil plus 1 tablespoon for topping
  • 2 tablespoons lemon juice
  • 1 small garlic clove minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 pita breads cut into wedges

Method
 

  1. Add chickpeas, tahini, 2 tablespoons olive oil, lemon juice, garlic, salt, and pepper to a food processor. Blend until smooth.
  2. Stir in parsley and dill by hand so the herbs stay bright.
  3. Spread hummus into a shallow container and drizzle with 1 tablespoon olive oil.
  4. Toast pita wedges at 375°F for 8–10 minutes until crisp. Cool completely before packing.
  5. Pack pita crisps in a separate bag so they stay crunchy.