Roasted Garlic Hummus & Homemade Pita Chips

Roasted Garlic Hummus:

1 Small Head of Garlic

1 Can (or about 2 cups) Cooked, Drained Garbanzo Beans (Liquid Reserved)

¼ Cup + 2 Tbsp Garbanzo Bean Liquid

¼ Cup Lemon Juice

¼ Cup Olive Oil + Oil for Drizzling Garlic to Roast

⅛ Cup Tahini

1 Tsp Ground Cumin

1. Preheat the oven to 400°.  Slice off the top of the garlic so that the tops of all cloves are exposed.  Drizzle with olive oil.

2. Wrap garlic in foil and place in a shallow dish.  Roast in the oven for about 40 minutes, or until soft.   Allow to cool.

3. Combine all other ingredients in a food processor.  Squeeze in the roasted garlic.  Blend until smooth.

Pita Bread:

2 Cups Whole Wheat Flour

1 Tsp Salt

½ Tsp Baking Powder

¾ Cup Warm Water

3 Tbsp Extra Virgin Olive Oil

1. Whisk the flour, salt and baking powder together in a mixing bowl. Stir in the water and olive oil and knead to form a moist dough. Form into a ball. Cover with a kitchen towel and let rest for 5-30 minutes.

2. Roll out dough into a long loaf on a very lightly floured work space.

3. Cut dough into 16 equal parts. Using a lightly floured rolling pin or the palm of your hand flatten each dough knot. Shape does not have to be perfect, it’s okay if they’re irregular.  The thinner they are flattened, the crispier the pita will be.  For chips, make the pita thinner, about ¼ inch.  For bread, make it slightly thicker, ¼-½ inch thick.  

4. Place a cast iron skillet upside down on the burner at medium-high heat and allow it to get warm.

5. Spray with cooking spray and place pita bread on the flat bottom surface of the pan, cooking for approximately 2 minutes per side.    Bubbles may form, do not pop or the pita will not cook evenly.  Respray with cooking spray between each pita bread.

6. Break or cut into pieces to serve with hummus.

7. Allow to cool before storing in an airtight container.