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Graveyard Hummus with Pita Chip Tombstones
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Course Appetizer
Cuisine Mediterranean
Servings 4 people

Equipment

  • Food processor
  • Baking sheet
  • Knife

Ingredients
  

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove, peeled
  • 1/2 teaspoon salt
  • 4 whole pita breads
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika

Instructions
 

  • Place the chickpeas, tahini, 3 tablespoons olive oil, lemon juice, garlic clove, and salt in a food processor. Blend until the mixture is smooth and creamy.
  • Spoon the hummus into a shallow serving dish and smooth the top with the back of a spoon.
  • Preheat the oven to 375 degrees. Cut each pita bread into tombstone shapes using a knife.
  • Brush both sides of the pita shapes with the remaining 2 tablespoons olive oil and sprinkle lightly with smoked paprika.
  • Arrange the pita pieces on a baking sheet in a single layer. Bake for 8 to 10 minutes until crisp and lightly browned.
  • Let the pita chips cool for a few minutes, then stand several pieces upright in the hummus to create the graveyard effect.

Notes

Bake the pita chips just until crisp so they stay sturdy when inserted into the hummus. If the hummus seems thick after blending, add a splash of water one teaspoon at a time while processing to reach a spreadable consistency. Store leftovers covered in the refrigerator and refresh the surface with a drizzle of olive oil before serving again.
Course: Appetizer
Cuisine: Mediterranean
Equipment: Food processor, Baking sheet, Knife