Hummus with Pita and Vegetables
By Deen Brothers
- Servings: 2 cups hummus
- 2 15 1/2-ounce cans chickpeas
- 1/3 cup olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon tahini
- 1/2 teaspoon salt
- 1 clove garlic
- Freshly ground black pepper
- Pinch ground cumin
- Pita chips
- Raw veggies carrots
In a food processor, combine the chickpeas, oil, lemon juice, tahini, salt, garlic, and pepper to taste. Process until smooth, adding the reserved chickpea liquid as needed to reach desired consistency for dip.
Spread the hummus on a large plate. Sprinkle with cumin. Serve with pita chips and raw veggies for dipping.