Carrot Hummus with Za'atar Pita Chips
Delight in this quick and healthy snack that pairs creamy carrot hummus with crispy za'atar pita chips, perfect for gatherings or mid-day munching.
Ingredients
For the Hummus
- 2 cups chopped carrots (about 4–5 medium carrots) Cook until tender.
- 1 cup canned chickpeas, rinsed and drained
- ¼ cup tahini Can substitute with sun butter if allergic to sesame.
- 2 tablespoons olive oil
- 1 tablespoon lemon juice Brightens the flavor.
- 1 clove garlic, minced
- ½ teaspoon ground cumin
For the Pita Chips
- 4 whole whole-wheat pita bread Cut into triangles.
- 1 tablespoon za'atar seasoning Adds a unique flavor.
- 1 tablespoon olive oil for brushing
Instructions
Preparation of Carrots
- Place the chopped carrots in a pot of boiling water. Cook until tender, about 10-12 minutes.
Blend the Hummus
- In a food processor, combine cooked carrots, chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth.
- If the mixture is too thick, add a little water or more olive oil to reach your desired consistency.
Prepare the Pita Chips
- Preheat your oven to 375°F (190°C). Cut each pita into triangles and arrange them on a baking sheet.
- Brush with olive oil and sprinkle with za'atar.
Bake the Pita Chips
- Bake for 10-12 minutes or until golden brown and crispy.
- Flip the chips halfway through for an even bake.
Serve
- Transfer the carrot hummus to a serving bowl and serve with the warm za'atar pita chips.
- Drizzle a bit of olive oil on top of the hummus before serving for added flavor.
Notes
Store hummus in an airtight container for up to 5 days. Pita chips are best eaten fresh but can be stored in a closed container for up to 2 days. Hummus can be frozen for up to 2 months.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 28gProtein: 6gFat: 10gSaturated Fat: 1gSodium: 240mgFiber: 6gSugar: 3g
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