Hummus Inspired Veggie Dip W/ Garlic Pita Chips

Name: Hummus Inspired Veggie Dip W/ Garlic Pita Chips
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 1/2 cup baby carrots; 1 1/2 cups chickpeas, cooked and drained and rinsed if from a can; 1/4 cup frozen spinach, defrosted and squeezed to get rid of excess water; 1/4 cup fresh cilantro leaves; 2 garlic cloves; 2 tablespoons lemon juice; 1/8-1/4 teaspoon salt, according to taste; 1 teaspoon toasted sesame oil; 1/4 cup extra virgin olive oil; 4 pita breads; 2 garlic cloves; 3 tablespoons extra virgin olive oil; 1 pinch salt

Submitted by Sarah_Jayne

"This is more hummus inspired than actually hummus but yummy all the same. It is packed with veggie goodness and has a fresh garden type taste that goes great with the rustic (and seriously easy) baked garlic pita chips."

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Ready In:: 20mins
Ingredients:: 13
Serves:: 4-6

ingredients

¹⁄₂ cup baby carrots
1 ¹⁄₂ cups chickpeas, cooked and drained and rinsed if from a can
¹⁄₄ cup frozen spinach, defrosted and squeezed to get rid of excess water
¹⁄₄ cup fresh cilantro leaves
2 garlic cloves
2 tablespoons lemon juice
¹⁄₈ - ¹⁄₄ teaspoon salt, according to taste
1 teaspoon toasted sesame oil
¹⁄₄ cup extra virgin olive oil
For Garlic Pita Chips
4 pita breads
2 garlic cloves
3 tablespoons extra virgin olive oil
1 pinch salt

directions

Put the carrots into a food processor and blitz for about 30 seconds. You are really only looking to get them started in breaking up since they are harder than the rest of the ingredients.
Add the chickpeas, spinach, cilantro, garlic gloves, lemon juice and sesame oil. Also add the salt at this time but go with the idea that less is more and you can add the full amount if you need it.
Process for about a minute, just until everything is combined and chunky.
Continue to process while slowly pouring in the olive oil.
Keep processing until smooth. This took me about 5 minutes with a bit of pulsing action now and then but my machine isn't all that powerful.
Either serve straight away or chill until ready.
For Garlic Pita Chips:
Preheat oven to 400 degrees.
Tear the pitas into rough chunks. I usually try to aim for triangles but the whole point is to be rustic looking so don't worry about whatever shape they end up being.
Pour the olive oil into a ziplock bags.
Crush garlic cloves and add them to the bag. These days, I actually grate the garlic with a microplane grater because it appears to get a bit more punch out of the garlic.
Swish the oil around in the bag to mix in the garlic.
Put the pita chunks into the bag, seal and shake well to get all the chunks coated in the oil.
Spread on a baking tray and scatter over the salt.
Bake for about 10 minutes or until they are starting to go golden and crisp up.
Serve with dip.

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Reviews

This was an awesome recipe. I'm not much of a hummus lover, but you have made this one an exception to the rule for me. I also especially love the garlic pita chips and I think it makes a nice combination with the hummus.

Studentchef

RECIPE SUBMITTED BY

Sarah_Jayne

I am originally from the Philadelphia area of the United States but have been living in London, UK since 1996. I now have dual American and British citizenship. I became a widow at the age of 27 in 2004 but have managed to fall in love again and was married again on July 19, 2008. I have a double major honors degree in sociology and politics and am slowly working my way through a Masters. I am a wanabee writer but until that dream becomes a reality I work in internet marketing where I build websites for profit. So, it is nice to come to a site like this and just enjoy being on the internet rather than using it as a work environment. I am a BBW (big woman) but over the past two years I have lost over 80lbs and am working my way down the scales slowly but steadily. These days, I am trying to eat a lot less meat. So, I am trying to have as many vegetarian recipes in the week as I can manage. I have started a blog - <a href="http://weekendcarnivore.com/">Weekend Carnivore</a> where I blog about trying to eat a mostly vegetarian diet. I share a lot of my discovered recipes there. If I make one of your vegetarian recipes and I managed to take a good photo of it, chances are I will blog about it and tell everybody how much I enjoyed it. These are banners and buttons from Zaar events in which I have participated: <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC11-Participant.jpg"> <a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view&current=metermaids.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/metermaids.jpg" border="0" alt="Photobucket"></a> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group14tomato.jpg> <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap3/group07kiwi.jpg> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/cookbookZWT.jpg" border="0" alt="I am alw">

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