Cumin Spiced Pita Chips Recipes

MEDITERRANEAN SMASHED CHICKPEAS

Steps:

• Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium heat. Add onion, season with salt and pepper, and cook gently until softened, about 10 minutes. Raise heat to medium-high. Add garlic, cumin, red pepper flakes and celery. Stir to combine let sizzle without browning for 1 minute.
• Add chickpeas and let them heat through. With a potato masher or wooden spoon, crush about half the beans. Stir well, taste and adjust seasoning. Add 1/2 cup water (or bean cooking liquid if you have it) and let mixture simmer briskly for a minute or two. Stir in lemon juice and 2 tablespoons olive oil. Serve warm in pita or as a dip or side dish. Garnish with quartered eggs, accompanied by minted yogurt and tahini sauce, if desired.

CLASSIC HUMMUS WITH SPICED 'N BAKED PITA CHIPS

Steps:

• In the bowl of a food processor, add the chickpeas, tahini, oil, lemon juice, garlic, cumin, salt, and pepper. Process until smooth and creamy, adding some water to make it the consistency of dip. Taste and adjust the seasoning with more lemon, cumin, salt, and pepper. Scoop the hummus into a bowl. (May be covered and refrigerated at this point for up to 3 days.)
• When ready to serve, garnish with cumin, paprika, and a drizzle of olive oil. Serve with Spiced 'n Baked Pita Chips or crudite.
• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Cut the pitas into quarters and spread them onto the baking sheet.
• In a small bowl, whisk together the olive oil, zatar, and sea salt, to taste. Drizzle this mixture over the pita pieces and toss them together with your hands to coat them evenly. Bake them until golden brown and crisp, about 8 to 10 minutes. Remove them from the oven and let cool.

SPICED CHICKPEA SALAD WITH TAHINI AND PITA CHIPS

Steps:

• Make the chickpeas: Heat oven to 425 degrees. Pour the chickpeas into a small baking dish, about 6 inches by 8 inches. The chickpeas should be crowded together in a thick layer, not spread out. Pour in olive oil just until chickpeas are covered. (This will look like a lot, but don't worry: It forms part of the dressing.)
• Add garlic, cumin, paprika, and 2 big pinches each of salt and pepper. Stir gently to combine. Bake until oil is bubbling around the chickpeas and they are turning reddish-brown, 35 to 40 minutes. Set aside to cool.
• Meanwhile, make tahini sauce: Pour tahini into a bowl and whisk in lemon juice and garlic. The tahini will thicken and clump. Slowly whisk in warm water, 1 tablespoon at a time, until sauce becomes smooth, creamy and pourable. Taste and season with salt, pepper and more lemon juice, if desired. Set aside.
• Cook the greens: Place a large frying pan over medium heat and drizzle lightly with olive oil. When hot, add the greens in batches, along with a big pinch of salt. Stir until wilted and tender and set aside.
• When ready to serve, in a large bowl, gently mix chickpeas and their cooking oil with the cooked greens, half the pita chips, and the chopped herbs. Mound chickpea mixture in 4 shallow bowls. Divide cucumber slices around chickpeas. Drizzle thickly with half the tahini sauce and scatter remaining pita chips on top. Place a lemon wedge on the side and serve, passing extra tahini sauce at the table.

SPICY WHOLE WHEAT PITA CHIPS

Steps:

• Preheat oven to 350 degrees.
• Combine cumin, paprika, salt, and ground red pepper.
• Cut each pita half into 4 wedges. Arrange pita wedges on a baking sheet. Lightly coat pita with cooking spray. Sprinkle cumin mixture evenly over pita.
• Bake at 350 degrees for 10 minutes, or until crisp.

SPICY PITA CHIPS RECIPE BY TASTY

Steps:

• Preheat your oven to 350ºF (180ºC).
• Slice pita bread into eighths and spread chips out on a parchment paper-lined baking sheet.
• In a small bowl, combine olive oil, garlic powder, salt, pepper, paprika, and red pepper flakes, and brush onto both sides of the chips.
• Bake for 10-12 minutes until golden and crispy.
• Allow to cool.
• Enjoy!