a few months back i finally learned to like hummus. weird that it took so long, right? the problem was the tahini. i just hate an overpowering sesame flavor. so i came up with this recipe, which i like to think is infinitely better than that stuff you get pre-made at the grocery store.
Fruitcake Ambush Hummus
2 15oz cans garbanzo beans (also known as chickpeas, but you probably know that if you're reading this)
juice and zest of 2 lemons
1/4 cup sunflower butter (this is in place of tahini, but feel free to use that if you like it, or any other nut butter)
3 cloves garlic, roughly chopped (i also occasionally add an entire head of roasted garlic)
1-3 teaspoons Sriracha, depending on your preference
1 tablespoon smoked Spanish paprika (one of those Penzey's spices i find invaluable)
1 teaspoon kosher salt (or to taste)
you will need a food processor for this, or a masher of some sort and a lot of determination.
drain one can of the garbanzos, keep the liquid from the other and add it all to your Cuisinart. pulse it a little to start the beans breaking down. add the garlic, lemon juice and zest. process until smooth. add sunflower butter, Sriracha, paprika and salt. make sure everything is combined well, proceed to making pita chips.
...what? you didn't think i was going to let you eat store-bought pita chips with this, did you?
Ridiculously Simple Pita Chips
3 tablespoons, or thereabouts, cooking oil (i usually use a combination of olive and safflower, and i just drizzle...i'm not much of a measurer with this stuff)
2 teaspoons kosher salt
2 teaspoons Penzey's Forward! spice mix (optional, or you can use whatever spice blend you prefer)
1/4 teaspoon cayenne (optional)
cut up pitas into whatever size and shape pleases you. drizzle with oil. toss with salt and spices. arrange on two foil or parchment lined baking sheets and bake for about 15 minutes (or until edges just start to get dark brown) at 400°. cool on a rack and enjoy with your awesome hummus and a cold beer.