I like to make pita chips to go with it, because home made pita chips are infinitely better than any brand I have ever tasted from the store. Once you make your own, you'll never buy them again.
I have made the pita from scratch, which is also delicious, but that's a long process that has to start well before you're hungry, so I usually just make the pita chips from store-bought whole wheat pita bread.
For the Hummus:
1 lemon, juice only
1 can chickpeas (also called garbanzo beans) rinsed and drained
1/4 c tahini (you can also substitute peanut butter, for a nutty flavor)
2 cloves garlic, minced
1 t olive oil
1/2 t ground cumin
dash cayenne pepper
1/2 t salt
1/4 c water
Place all ingredients in a food processor and pulse until smooth. Transfer to a bowl, and serve with pita chips, carrots, cucumbers, broccoli, bell peppers, crackers, bread, or anything else you have on hand. It's also great as a spread on a sandwich!
Hummus can be kept at room temperature for up to four hours, but if you prefer it cold, chill it in a refrigerator before serving.
For the Pita Chips:
1 package pita bread
1/4 c olive oil
Preheat oven to 400 degrees.
Cut pita bread into slices, like a pizza, and peel apart the pieces. Lay them out on a baking tray with the inside part of the bread facing up. Brush the olive oil on the pita bread, and sprinkle with garlic salt, pepper, basil, and oregano.
Bake for about 7 minutes, rotating the pan halfway through, so they cook more evenly. They go from not done at all, to burnt within a few seconds, so you have to watch them closely after about 5 minutes. When the pita chips are nice and toasty golden brown, take the pan out of the oven, and place it on top of a wire rack to cool.
This is my version of a recipe I found in Disney's Family Fun Magazine in May of 2011.
Photo: © Lizmoore15 | Dreamstime Stock Photos & Stock Free Images