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This classic from-scratch hummus recipe gets a blast of rich salty flavor from kalamata olives and freshness from parsley. The pita chips are quickly toasted in a skillet so that you can make them anytime, even on short notice.
3 cups hummus and 32 pita chips
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For the Kalamata Hummus:
8 ounces dry chickpeas
6 oz. pitted kalamata olives, drained
1/2 cup flat-leaf parsley leaves
1/4 cup olive oil
2 tablespoons lemon juice
2 cloves garlic
1/2 teaspoon salt
a pinch of cayenne pepper, optional
For the Pita Chips:
4 (6 inch) pita breads
8 teaspoons olive oil
1/2 teaspoon salt
For the Pita Chips:
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