Homemade Hummus with Herbed Pita Chips

Hummus with Herbed Pita Chips

adapted from Food Network

I like to make hummus whenever I have leftover chick peas from another recipe. You can also save the aquafaba (liquid from the chick peas) to make a vegan mayo. 

Homemade pita chips are so much better than the ones in a bag.

Makes 2 servings with extra hummus           3 WW pts/4 chips + 3 Tbsp. hummus

1 Tbsp. butter, at room temperature
2 tsp. fresh herbs of your choice (ex: chives, parsley, rosemary)
1 pita bread
Kosher salt, for sprinkling

1/2 15-ounce cans chickpeas, drained
1/2 cloves garlic
2 Tbsp. lemon juice
2 Tbsp.tahini
2 1/2 Tbsp. water to to reach desired consistency
1/4 tsp. salt
Aleppo pepper for garnish, optional

1/2 tsp. Pistachio oil, or other finishing oil for garnish, optional

1. Preheat the oven to 400F. 
2. Add the herbs to the butter  mix until well combined; Spread the herb butter onto the pita.
3. Sprinkle with salt and bake until crisp, about 10 minutes.
4. Meanwhile, combine the chickpeas, garlic, lemon juice, tahini and water; Run the processor until smooth, scraping down the sides as needed.
5. Season to taste with the salt.
6. Top with Aleppo pepper and oil, if using.
7. Serve with pita chips.

Enjoy!