MM: Sun-Dried Tomato Hummus with Homemade Pita Chips

Happy Meatless Monday guys! Today’s recipe is Sun-Dried Tomato Hummus with Homemade Pita Chips – quick, easy, healthy and super delicious. Seriously, hummus made of sun-dried tomatoes? Yes, please! And pita chips? Why not ๐Ÿ˜‰

Sun-Dried Tomato Hummus with Homemade Pita Chips

As I mentioned in my previous post, I love sun-dried tomatoes and I always make sure I’ve got a jar of them in my kitchen cupboard.

I’ve been meaning to make this hummus for a long time. I’ve wanted to try a sun-dried tomato dip, so why not make a hummus then, right?

This was really simple – chickpeas, tahini, garlic, lemon, salt and of course the sun-dried tomatoes.

Sun-dried Tomato Hummus with Homemade Pita Chips

To go with it I had some wholemeal pita chips. They were perfectly crunchy and just couldn’t imagine this lovely dip with anything else.

I really should start making the pita chips more often, they are tastier, and I bet healthier than the shop-bought ones. All you need is pita bread, cut into chips. A bit of olive oil and some spices you fancy then 5-10 minutes in the oven and you’ve got a great movie snack! ๐Ÿ™‚

Sun-Dried Tomato Hummus with Homemade Pita Chips

Here’s how to make the Sun-Dried Tomato Hummus with Homemade Pita Chips

MM: Sun-Dried Tomato Hummus with Homemade Pita Chips

MM: Sun-Dried Tomato Hummus with Homemade Pita Chips

Ingredients

  • 200g sun-dried tomatoes
  • 200g chickpeas
  • 2tbsp tahini paste
  • 1 garlic clove, roasted
  • 2tbsp lemon juice
  • 3tbsp olive oil
  • salt to taste
  • For the Wholemeal Pita Chips:
  • 4-5 pita breads, cut into chips
  • 1tsp dry parsley
  • 1tsp dry thyme
  • 1tbsp olive oil
  • salt to taste

Instructions

  1. To make the hummus - simply blitz all the ingredients in a bowl until a smooth consistency. Add as much water as you'd like, for a thick consistency, less and if you prefer the opposite, add more.
  2. For the pita chips - preheat the oven to 200ยฐC. Place the chips in a bowl, drizzle with the olive oil, add the spices and season with salt. Mix well. Arrange the chips on a baking tray covered with parchment. Bake in the oven for about 5 minutes until golden and crispy.
  3. Serve with the Sun-Dried Tomato Hummus.
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I’m so glad I still have leftovers form this amazing hummus, this is probably what I’ll get for lunch. Way too many Easter Eggs were eaten and we need some lighter and healthier options right now. ๐Ÿ™‚ Not only Easter eggs to be honest, but that’s another topic. ๐Ÿ™‚

Sun-Dried Tomato Hummus with Homemade Chips

I hope you like this recipe and enjoying your Easter holiday. Unfortunately, a few hours left but hey, this week’s only four days! ๐Ÿ™‚

Stay tuned for more fast, easy and tasty recipes…

 

Roasted Pumpkin Hummus

Happy end of the week guys! And happy Pumpkin season!

Hope you all gonna have a great weekend with interesting things to do and lots of time to rewind and get ready for the next busy week! At least, this is what I’m planning to do.

It’s funny how youย wait impatiently for Friday to come and then a few moments later you realize it’s already Monday and you need to go back to your work ๐Ÿ™‚ Not fair, someone should extend the weekend one more day at least or even two! That would be something.

And Halloween is just in 10 days! Did you get your costumes yet. I still have to figure it out what would be my Halloween accessory as my daughter insist I need to be a witch when accompanying her to a Halloween party. And then you need start planning and organising Christmas. How crazy is that, time is literally flying. But I do love this time of the year and then Christmas is definitely my favourite time of the year so I’m looking forward to it!

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The recipe of the day is a Pumpkin Hummus which I’ve never tried before(how could I miss that)but now it seems I even prefer it to the regular hummus. I love combining sweet and sour ingredients and this recipe is exactly that – the pumpkin(or squash will do the same) is sweet but it really combines well with the tahini, lemon and garlic. By the way, make sure you roast the garlic (I did mine with the pumpkin). Otherwise it might be a bit harsh. I mean, I do like garlic, but seriously, it tastes much better when it’s roasted, in this particular recipe at least.

It is a really unusual taste this hummus, but in a good way. It’s sweet but you can definitely taste the nuttiness of the tahini and the roasted garlic, of course. It’s surprising something that simple could taste that good.

The consistency is very rich so if wished add some water. And if you really like olive oil, be more generous, hummus loves olive oil ๐Ÿ™‚ Also, to make it a bit crunchy, try adding some pumpkin seeds on top, sunflower work too or even some chia seeds. Make it as seedy as you’d like ๐Ÿ™‚ Thus, it’ll not only taste divine, but it’ll be packed with healthy ingredients that will boost your energy.

Here’s what you need for this yummy dip.

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Ingredients:

  • 300g pumpkin or squash, roasted
  • 2 garlic cloves, roasted (with the pumpkin)
  • 100g tahini paste
  • 100ml olive oil
  • 1/2 lemon, juice only
  • salt to taste

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Preparation:

  1. In a bowl, combine all the ingredients and blitz to a smooth mixture.
  2. If wished add more or less olive oil and if the mixture is too thick, add some water.
  3. Spread it on a wholemeal toastย or dip it with some crackers.

Enjoy!

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Tip: This is not only a delicious hummus but you could also use it as a spread or even whip it in your pasta next time for a tasty Pumpkin Pasta!

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