Does Martha Stewart make her own hummus and homemade pita chips? I mean... she's probably not only baking her own pita bread first, but she's growing the wheat in her own garden and crystallizing sea salt from the ocean water she collects from her beach house, ok?
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.
Use Your Homemade Pita Chips to Scoop Up Hummus
Pita Chips are the perfect "scoop" for all of the dips and spreads in an epic Mezze Board, including every kind of hummus:
- Classic Hummus, super easy to make with canned chickpeas
- Classic Hummus, starting with dried chickpeas
- Hummus if you don't have tahini (Middle Eastern sesame paste)
- Edamame Hummus
Homemade Pita Chips are also Great for Other Dips and Spreads
- Tzatzkiki, the last recipe you'll ever need for this Mediterranean cucumber yogurt dip
- Beetziki, like tzatziki, but earthy and bright pink made with roasted beets
- Baba Ghanoush/Ghanouj roasted eggplant salad/spread/dip deliciousness
- Whipped Feta
Homemade Pita Chips Recipe
- ½ cup olive oil
- 8 pitas split
- 1 tablespoon coarse sea salt
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper (for easier cleanup)
- Cut each pita round into quarters. Brush triangles on both sides with olive oil.
- Spread pita chips in a single layer on baking sheet(s), and sprinkle with salt.
- Bake until golden, about 15 minutes.
- Let cool. Store in an airtight container up to 1 day.
RJ Flamingo says
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!
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.
Sarah J. Gim says
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.