Garlic White Bean Basil Hummus + Homemade Toasted Pita Chips
Delicious garlic white bean basil hummus made with flavorful garlic, zesty lemon juice, and fresh basil. The perfect, easy homemade hummus to pair with veggies and homemade toasted pita chips.
Ingredients
- 1 (15 ounce) can of cannellini beans, drained and rinsed
- 4 cloves garlic
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4-6 large basil leaves
- 3 tablespoons olive oil, plus extra for drizzling on top
- Water to thin, if necessary
Instructions
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Preheat oven to 375 degrees F.
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Cut each pita into 8 wedges and place wedges in a large bowl. Drizzle with 1 tablespoon of olive oil or spray with olive oil cooking spray and gently toss to coat. Sprinkle 1 teaspoon salt all over wedges adding other spices if desired; toss again to coat.
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Arrange on an ungreased baking sheet and bake about 8-10 minutes, until pita chips are golden brown. Flip over once halfway through baking. Cool on pans.
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Make your hummus: combine beans, garlic, lemon juice, basil, salt and pepper in the bowl of a food processor. Pulse a couple of times until the mixture looks somewhat chopped.
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Add in the 2 tablespoons of olive oil while the machine is still running. Let process until the mixture is creamy.
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If the mixture appears to be too thick, add in a few teaspoons of water at a time to thin it out. Otherwise, season with additional salt and pepper to your liking and drizzle the top with a tiny bit of olive oil.
Recipe Notes
The hummus should be stored in the refrigerator and can be made 1 day ahead.
The pita chips should be kept at room temperature in a container.
This recipe was adapted from Giada De Laurentis Everyday Italian cookbook.