Simple Hummus and Herbed Pita Chips [recipes]

Chickpeas for Hummus - skins removed

No one can aspire to the mortal perfection that is Martha Stewart.

A near carbon copy of her DNA, Martha’s daughter, can’t. Heck, even Martha herself can’t aspire to herself. At least, not since her extended holiday at the big house.

But I am starting to think that this extreme case of OCD that is rising out of my shut-in lifestyle might put me closer than anyone else to the demi goddess. I didn’t grow the chickpeas myself. I didn’t even soak and boil dried ones.

I did, however, stand with my head bent over at the kitchen counter for 20 minutes slipping each individual chickpea out of its diaphanous outer skin with a gentle pinch, convinced that this painstaking removal process would be rewarded with a much creamier hummus.


Maybe I will grow my own chickpeas.

Homemade Hummus

from Martha Stewart’s Everyday Food
Makes 3 cups


2 cans (15.5 ounces each) chickpeas
1/3 cup fresh lemon juice
¼ cup tahini
2 cloves garlic, chopped
1/8 teaspoon cayenne pepper
1¼ teaspoons coarse salt


Reserving ¼ cup liquid, rinse and drain 2 cans chickpeas. Place chickpeas and reserved liquid in a food processor. Add 1/3 cup fresh lemon juice, ¼ cup tahini, well stirred, 2 garlic cloves, chopped, 1/8 teaspoon cayenne pepper, and 1¼ teaspoons coarse salt. Process until smooth.

To store, refrigerate in an airtight container up to 1 week.


Herb Pita Crisps

from Martha Stewart Living
Makes 64 crisps

Pita Crisp Ingredients

½ cup (1 stick) unsalted butter, room temperature
8 pitas (each 3½ inches), split
3 tablespoons finely chopped fresh chives
1 teaspoon coarse salt
¼ teaspoon freshly ground pepper

Pita Crisps Directions

Preheat oven to 375 degrees. Butter pitas and sprinkle with chives, salt, and pepper. Cut each into quarters. Divide between two baking sheets. Bake until golden, about 15 minutes. Let cool. Store in an airtight container up to 1 day.

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{ 3 comments… read them below or add one }

1 RJ Flamingo November 21, 2009 at 2:56 pm

Hmmm… I may have to try this. So far, the best hummus recipe I’ve ever tried came out of gasp! horror! CI. Pretty sure I didn’t slip each chickpea out of its skin, either. Can’t tell hubs, though. Shhh!


2 Andres November 23, 2009 at 6:19 pm

Yeah.. Me and my roommate make hummus almost bi-weekly. One day I decided to do the same thing and spent closer to an hour and a half pinching and rinsing and pinching… and in the end, not worth it. The end result was smoother, but not by much, and not necessarily tastier. I’ll never do it again.

Besides.. you probably loose most of the fiber.


3 Sarah J. Gim November 23, 2009 at 6:22 pm

RJ: wait, what is CI?

Andres: The skin probably has a lot of physical “roughage” which is lost when it’s all pureed down to a creamy pulp, but as far as dietary fiber, I’m not sure.

Anyone know?


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