Zesty Lemon Herb Hummus with Pita Chips

Creamy homemade hummus infused with fresh lemon juice and a blend of herbs, paired perfectly with crunchy baked pita chips for a delightful dipping experience.

Steps

1. Preheat oven to 375°F (190°C). 2. Cut pita breads into triangles and place on a baking sheet. 3. Brush pita triangles lightly with olive oil and sprinkle with a pinch of salt and paprika. 4. Bake pita chips in the oven for 8-10 minutes until crispy and golden. 5. In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, parsley, dill, cumin, and salt. 6. Blend until smooth and creamy, adding water 1 tablespoon at a time if needed to reach desired consistency. 7. Taste and adjust seasoning with more salt or lemon juice if desired. 8. Transfer hummus to a serving bowl and drizzle with a little olive oil. 9. Serve hummus alongside freshly baked pita chips for dipping.

1/2 cup canned chickpeas, drained and rinsed 2 tbsp tahini 1 tbsp fresh lemon juice 1 garlic clove, minced 1 tbsp olive oil 1 tbsp fresh parsley, chopped 1 tbsp fresh dill, chopped Salt to taste 1/4 tsp ground cumin 2 pita breads 1 tbsp olive oil (for pita chips) Pinch of paprika (optional)