Happy Wednesday everyone! This week, I wanted to share a very easy but healthy snack recipe that I think everyone should have as a go-to. One of my favourite snacks to have throughout the week is vegetables or crackers with hummus because it's so easy and a good way to get my vegetable intake up for the day!
Although I usually buy the hummus that I snack on, I like to make my own once in a while just to get that fresh taste. This hummus recipe is inspired by mediterranean flavours like lemon and garlic with a mixture of cumin and sesame and a pretty creamy texture. The salty, crispy pita chips are the perfect partner to this dip. Just add some veggies and you've got yourself a pretty tasty and nutritious snack!
Serves: 4 (as a snack, with vegetables)
Prep time: 15 minutes
Cook time: 5-6 minutes
1 large can chickpeas
Juice of 1 lemon
2 tbsp oil (or sesame oil)
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp salt
4 cloves garlic
1/4 cup aquafaba (chickpea liquid from the can)
Paprika for topping
1 tsp seasoning salt
Make the Hummus:
In a blender, combine the chickpeas, lemon juice, 1 tbsp oil, cumin, pepper and salt, and the garlic in a blender. While you blend, you may have to pour in the 1/4 cup of the aquafaba in small increments, depending on how creamy or thick you want it.
Once fully blended, place in a small bowl and in the fridge while you cooked the pitas.
Make the Pita Chips:
Preheat oven to 400.
On a cutting board and using a large bread knife, cut the pitas into small triangles.
Place the triangles on the pan (you don't have to place them into a singular layer yet). Then pour over the remaining tbsp of oil and the seasoning salt over the triangles. Toss the chips with your hands and then place them into a singular layer, ensuring that none are overlapping.
Cook in the oven for 3 minutes. Then, pull the pan out and flip the triangles. Place back in the oven and cook for another 3 minutes.
Take out of the oven and transfer to a serving plate with the hummus and vegetables. Enjoy!
This is a great afternoon or after-school snack to tie you in before supper, especially in this beautiful weather when we all want fresh and easy snacks. You can keep the hummus in an airtight container in the fridge and the chips in a sealable bag or container at room temperature for a week.
This recipe makes a lot of hummus so if you want to make this snack for more people, you should be good for the hummus but should double the chips. Otherwise, you'll have leftover hummus to add to your toasts or vegetables for the week!
Thanks for checking this recipe out! I hope you all get to try this one out. It's so simple and takes about 20 minutes altogether so why not?
Remember to check out all of my social medias and to send/tag me in anything you try if you post it! I love to see people's twists on these recipes.
I'll see you this weekend for a simple but easy pasta recipe, I can't wait! Have a great rest of your week!