- To make chips, line two large baking sheets with parchment paper. Preheat oven to 375˚F. Combine 1/4 cup olive oil, garlic powder, paprika, cumin, oregano and cayenne in a bowl. Brush mixture on the pita wedges, setting them in a single on the baking sheets as you go along. Sprinkle pita wedges with salt.
- One sheet at a time, bake 12 to 15 minutes, or until crisp. Cool to room temperature, and store in an air-tight container or bag until ready to serve.
- For hummus, cover chickpeas with 4 cups of cold water in a bowl. Soak at room temperature 12 hours or overnight.
- Drain chickpeas and rinse well. In a 6” wide pot, add chickpeas, 12 cups cold water and mix in baking soda. Bring to a boil over high heat then reduce to a simmer. Cook 45 to 60 minutes or until very tender. Reserve ½ cup of cooking liquid and drain.
- In a food processor, add tahini, lemon juice, spices, salt and 3 Tbsp. olive oil. Pulse until well combined.
- Reserve 1 to 2 Tbsp. of cooked chickpeas for garnish. Add remaining hot chickpeas to food processor. Puree 2 to 3 minutes, or until very smooth. If hummus is too thick, add some reserved cooking liquid and thin until desired texture. Taste and add more salt, if needed.
- Spoon and spread hummus into a shallow serving bowl. Hummus can be served warm, cool or room temperature, cover and refrigerate until ready to serve.
- To serve, drizzle hummus with olive oil, and garnish with reserved chickpeas, chopped parsley and paprika, if using. Serve with pita chips.
Note: Dried chickpeas, also called garbanzo beans, are sold in our Bulk Foods Department.
Recipe Options: If you prefer things with a less pronounced garlic flavour, only use one garlic clove in this recipe, not two. Instead of pita chips, or along with them, you could also serve the hummus with raw vegetables for dunking into it.