Cilantro Jalapeno Hummus with Cumin Spiced Pita Chips

I’ve got a two-fer today.  Two recipes for the price of one.  And I know this is completely random, but the other day I had some pita bread that I wanted to use up, so I decided to make pita chips.  And then because I was making pita chips, I had to make hummus (you like how my brain works?).  And coincidentally, I had all the ingredients for both (except for tahini paste) so I went for it.  Making your own hummus is actually quite easy.   And if you’re anything like me, you probably have all the ingredients in your pantry.  Except maybe the tahini paste.

So I started with the pita chips.  All I did was cut the pita bread into triangles.  Place on a baking sheet with parchment paper. Drizzle with olive oil and sprinkle with cumin and salt.



Bake at 400 degrees for about 15 minutes (or until chips are crispy).


One of the tiny humans ate them plain.  Delicious.


But then I made the hummus.  Add all ingredients to the food processor (except the olive oil).


Process while drizzling in olive oil.


Serve and enjoy!


2 cans chickpeas
1/4 cup tahini paste
1 medium jalapeno (I left the seeds but if you want it less spicy, remove them)
1/2 cup cilantro
4 cloves garlic
1 teaspoon cumin
1/2 cup olive oil (you may need a little more to get to your desired consistency)
juice of 1 lemon

Pita chips:
pita bread (any amount)
olive oil

To make the chips: Cut pita bread into triangles.  Drizzle with olive oil and sprinkle with salt and pepper.  Bake at 400 degrees for about 15 minutes or until chips are crispy.

To make the hummus: In the bowl of a food processor, add chickpeas, tahini paste, jalapeno (with or without seeds), cilantro, garlic, cumin, and lemon juice.  While processing, drizzle in olive oil until hummus is desired consistency.  Serve with pita chips.