2-3tablespoonsfreshly squeezed lemon juicemore as needed
2-3small cloves garlic
¾teaspoonkosher saltor more to taste
Water as needed
2tablespoonsCalabrian Chili Paste
For the Pita Chips:
½teaspoonkosher salt
2-3teaspoonsGaby’s Go To Seasoning
35-inch pitas, sliced into 8 wedges each
2tablespoonsolive oil
Instructions
For the Hummus:
In a food processor, add the drained and peeled garbanzo beans, tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of water at a time, until the hummus is silky smooth with absolutely zero clumps. Fold in the calabrian chilis
Taste and adjust seasonings, adding more salt, garlic or lemon if needed. Serve it with pita wedges
For the Pita wedges
Heat the oven to 400°F and arrange a rack in the middle. Combine the salt and Gaby’s Go To powder in a small bowl; set aside.
Place the pita wedges in a single layer on a baking sheet. Brush the tops with half of the olive oil and sprinkle with half of the salt mixture. Flip the wedges over and repeat with the remaining oil and salt mixture.
Bake until the chips are golden brown and crispy, about 12 to 15 minutes. Remove from the oven and immediately transfer the chips to a wire rack to cool. Can be served slightly warm or at room temperature.
Notes
Take the few extra minutes to peel your chickpeas. It's a bit fiddly but it's easy and you're guaranteed the smoothest hummus ever.