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Michele's Hummus With Pita Chips

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“After many attempts at making hummus I have finally perfected it...at least for my tastes. This is actually a combination of Ina Garten's Barefoot Contessa hummus recipe and Giada De Laurentis' Everyday Italian White Bean Dip with Pita Chips. *Total prep and cooking time is estimated.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Cut each pita into 8 wedges and arrange over a large baking sheet.
  3. Drizzle the pita wedges with 3 tbsp of olive oil, and then sprinkle with the oregano and 1 tsp each of the salt and pepper. Toss to coat pita wedges with oil, salt and pepper. Spread out evenly.
  4. Bake for 5 minutes, then turn wedges over and bake until they are crisp and golden, about 5 minutes longer.
  5. Meanwhile, in the bowl of a food processor, add the beans, lemon juice, garlic, remaining salt and pepper, tahini and hot sauce. Puree.
  6. With the machine running (puree), stream in the remaining 1/3 cup olive oil until the mixture is smooth and creamy.
  7. Season with more salt and pepper to taste if desired.
  8. Serve warm or room temperature with pita chips.

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