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HIgh Cafe's Hummus with Pita Crisps
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Source: Pastry Queen Parties 2009
| High's Cafe is located in Comfort, Texas. Serve with toasted pita wedgesand carrot and celery sticks for dipping. | |
| Hummus: | |
| 2 (16 oz.) cans | chickpeas, rinsed and drained |
| 1 Tb. | minced fresh garlic, (about 3 medium cloves) |
| 1/2 tsp. | cayenne pepper |
| 1/2 tsp. | ground cumin |
| 1/2 tsp. | Hungarian paprika |
| 2 tsp. | kosher salt |
| 1/4 c. | freshly squeezed lemon juice, (about 1 large lemon) |
| 2 Tb. | tahini |
| 6 Tb. | extra-virgin olive oil, + more for drizzling |
| 2 Tb. | chopped fresh Italian parsley leaves, for garnish |
| greeh olives , for garnish | |
| chopped fresh tomatoes, for garnish | |
| Pita Crisps: | |
| 8 | white or whole wheat pita pockets |
| about 1/4 c. olive oi, for brushing | |
| kosher salt, for sprinkling | |
| carrot and celery sticks, for dipping | |
TO MAKE THE HUMMUS: Combine the chickpeas, garlic, cayenne pepper, cumin, paprika, salt, lemon juice, and tahini in the work bowl of a food processor fitted with the metal blade. Add just enough olive oil through the feed tube to get the mixture turning, usually about 2 Tb. (Too much oil at the beginning will prevent the finer pieces of chickpeas from grinding smoothly, creating a coarse blend.) Scrape down the sides. Run the processor until the chickpeas are ground completely. Once the mixture is smooth, slowly add up to 4 Tb. more olive oil to achieve a silky consistency. The folks at High's say, "Run your machine a long time. We almost whip it." I let the machine run for another 3 minutes or so. Spoon the hummus into a serving bowl; set aside.
TO MAKE THE PITA CRISPS: Preheat the oven to 350 degrees. With a knife, slit open the pitas along their edges and pull each apart into 2 rounds. With a pastry brush, lightly paint both sides of each pita half with olive oil. Sprinkle both sides with salt and cut each round into 8 wedges. Lay the pita wedges in a single layer on baking sheets. Bake until light golden brown and crisp, about 10 minutes.
To serve, drizzle olive oil over the hummus and sprinkle with chopped parsley. Accompany with pita crisps, Greek olives, and chopped fresh tomatoes.
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