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Lemony Roasted Garlic Hummus with Herb Toasted Pita #EattheWorld

Creamy lemony roasted garlic hummus with the flavors of preserved lemon go perfectly with  toasted wedges of pita bread seasoned with za’atar spices.
Lemony Roasted Garlic Hummus with Herb Toasted Pita

Lemony Roasted Garlic Hummus with Herb Toasted Pita

By Sue Lau | Palatable Pastime

Lemony Roasted Garlic Hummus with Herb Toasted Pita

My recipe of the day is with  the blogging group Eat the World, as this month we are exploring Israeli recipes and for my selection I wanted to share one of my hummus recipes that includes a recipe for herb toasted pita chips with you.

I am very fond of hummus,   both in the eating and the making of it.

Tricks for  a Very Smooth Hummus

Much of that has to do with figuring out how to make it velvety smooth- which comes from pinching off the skins on the chickpeas (garbanzos) before pureeing them. It doesn’t make a lot of difference if you use canned or make them yourself- except the pinching part.

My Secret Ingredient Flavors

In this version of hummus, I have added roasted garlic as well as  preserved lemon. Now to be honest, the preserved lemon will not leave it quite as velvety as just plain hummus but it is still very smooth. And even so, I wouldn’t skip the part about pinching of the chickpea skins as those are just gross anyway. Once you see them piled up ready  to toss in the trash, you can see for yourself why you don’t want those.

The lemon gives it a different kind of wonderful lemony tang which is perfect with the roasted garlic, which is very mild in flavor from  roasting.

And those dippers?

Making the pita toasts is really quite simple- I used the Breville Smart Oven Air with these as my air fryer- which doesn’t work the same as an air-fryer that spins like the T-Fal Actifry (an older type). The Breville works more by convection than anything else. If you don’t have something suitable, it bakes up in the oven on a pizza pan too, just taking a few minutes longer to crisp up and get done.

Eat the World Cooking Challenge

This recipe today is being  posted as part of Eat the World, where each month a group of adventurous bloggers takes on making a recipe from a different part of the globe. This month, the topic was for Israel.

Destination: Israel

Check out all the wonderful Israeli dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Camilla:  Limonana
Sue: Lemony Roasted Garlic Hummus with Herb Toasted Pita
Juli:  Grilled Chicken Shawarma
April:  Israeli Yellow Rice
Margaret:  Israeli Watermelon, Cucumber & Feta Salad
Loreto and Nicoletta:  Zaatar Roasted Carrots with Labneh
Wendy:  Date Glazed Beef Kebabs
Evelyne:  Burnt Eggplant Salad Green Tahini Dressing
Amy:  Chicken Albondigas

Lemony Roasted Garlic Hummus with Herb Toasted Pita

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Lemony Roasted Garlic Hummus with Herb Toasted Pita

Prep Time25 mins
Course: Appetizer
Cuisine: Israeli, Middle Eastern
Keyword: chickpea dip, hummus
Servings: 8
Author: Sue Lau

Ingredients

  • 2 cups cooked chickpeas 15.5 ounce can, drained
  • 2 small preserved lemons seeds removed (if any)(about 1/4 cup chopped)
  • 2 bulbs roasted garlic about 1/4 cup
  • 1/2 cup extra virgin olive oil
  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon salt
  • For the Herb Toasted Pita:
  • 2 rounds fresh pita bread
  • 3 teaspoons olive oil
  • 2 teaspoons za'atar spice

Instructions

  • Pinch skins from chickpeas and place peas in the bowl of a food processor fitted with a steel blade.
  • Squeeze out garlic cloves from the papery skins and place in the food processor along with the preserved lemons.
  • Puree mixture until smooth, then add the tahini, lemon juice, and salt, pulsing a couple of times, then add the olive oil in a steady thin stream through the chute.
  • For the pita toasts. brush the pita with oil and sprinkle with za'atar, then cut into wedges.
  • Air-fry the pita at 400F for 2 minutes using a Breville Smart Air oven or you can also bake these at 400 for 10-15 minutes until crisp.
  • Serve hummus with pita chips.

Lemony Roasted Garlic Hummus with Herb Toasted Pita

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7 responses

  1. I have read that trick of peeling the chickpeas before, and I always thought it would be a waste of time, but now that I see your pictures – it’s actually visible how smooth it looks. You’ve sure got me wanting to try it!

  2. I need this! It looks and sounds wonderful. On the hunt for the preserved lemons. If I can’t locate pre-made ones, I’ll make my own but I want the hummus now!! Sigh.

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