Charcoal Black Hummus with Pita Chips

Ingredients

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For the Hummus

• 1 ½ cups Canned Chickpeas, drained and rinsed (210 calories)
• ¼ cup Tahini (180 calories)
• 1 tbsp Lemon Juice (4 calories)
• 2 cloves Garlic, minced (8 calories)
• 1 tbsp Olive Oil (119 calories)
• 1 tsp Activated Charcoal Powder (0 calories)
• ½ tsp Ground Cumin (4 calories)
• ½ tsp Salt (0 calories)
• ¼ cup Water (0 calories)

For the Pita Chips

• 4 Whole Wheat Pita Breads, cut into wedges (640 calories)
• 2 tbsp Olive Oil (238 calories)
• 1 tsp Salt (0 calories)
• 1 tsp Paprika (6 calories)

Instructions

For the Hummus

1. Drain and rinse the canned chickpeas thoroughly. If desired, you can remove the skins for an even smoother texture.
2. In a food processor, combine the chickpeas, tahini, lemon juice, garlic, olive oil, activated charcoal powder, cumin, and salt. Blend until the mixture is smooth. You may need to stop and scrape down the sides of the bowl occasionally.
3. With the food processor running, slowly add water, one tablespoon at a time, until the hummus reaches your desired consistency. Blend for an additional 2 minutes to ensure it’s extra creamy.
4. Taste the hummus and adjust the seasoning if needed, adding more salt, lemon juice, or garlic as desired.
5. Transfer the hummus to a serving bowl and drizzle with a little extra olive oil if desired.

For the Pita Chips

1. Preheat your oven to 375°F (190°C).
2. Cut the pita breads into wedges and place them on a baking sheet.
3. In a small bowl, mix the olive oil, salt, and paprika. Brush the pita wedges with the seasoned olive oil.
4. Bake in the preheated oven for about 10 minutes, or until the pita wedges are golden and crispy. Keep an eye on them to prevent burning.
5. Remove from the oven and let cool for a few minutes. The chips will continue to crisp up as they cool.
6. Serve the pita chips alongside the hummus for dipping.

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