Hummus with Air-Fried Pita Chips
A delicious dip made from chickpeas and tahini, a paste made from toasted ground sesame seeds, hummus is especially enticing when served with crisp pita chips to offset its creamy texture. Be sure to use thinner pita breads with pockets for this recipe, since the thicker ones without pockets won’t crisp up the same way.
Ingredients
For the pita chips:
- 4 rounds pita bread, split in half horizontally along the seam
- 1/4 cup (2 fl. oz./60 ml) olive oil
- Kosher salt
For the hummus:
- 1 can (15 oz./470 g) chickpeas, drained and rinsed
- 1 Tbs. tahini
- 1 small garlic clove, minced
- 2 Tbs. fresh lemon juice
- 2 Tbs. olive oil, plus more for drizzling
- Kosher salt
- Smoked paprika for sprinkling
Directions
Preheat a Philips air fryer to 360°F (182°C).
To make the pita chips, brush the pita halves on both sides with the olive oil and sprinkle lightly with salt. Cut each pita half into 8 wedges. Carefully place half of the pita wedges in the variety cooking basket and insert the basket into the air fryer. Cook, uncovered, carefully shaking the basket twice during cooking, until the wedges are crisp and golden, about 10 minutes. Transfer the chips to a baking sheet and let cool completely. Repeat with the remaining pita wedges.
Meanwhile, make the hummus: In a food processor, combine the chickpeas, tahini, garlic, lemon juice, olive oil, 1 Tbs. water and salt to taste. Process until smooth, stopping occasionally to scrape down the sides of the bowl.
Transfer the hummus to a serving bowl, drizzle with olive oil and sprinkle with paprika. Serve with the pita chips. Serves 4.
Adapted from Williams-Sonoma Airfryer Cookbook (Weldon Owen, 2015)
