Middle Eastern Hummus Plate
with Roasted Chickpeas and Garlic Pita Chips
Creamy, wholesome hummus is made even more delicious with caramelized onions, smoky roasted chickpeas and fresh, bright parsley. You won't be able to resist diving in with warm garlic pita chips and scooping up every last bit!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Pois chiches
(Peut contenir Gluten, Blé)
16 cs
Houmous
(Contient Sésame Peut contenir Lait, Moutarde, Soya, Sulfites, Blé, Crustacés, Oeuf, Poisson)
1 cs
Mélange paprika fumé et ail
(Contient Sulfites Peut contenir Noix, Lait, Blé, Moutarde, Sésame, Sulfites, Triticale, Arachides, Soya)
7 g
Persil
2 pièce(s)
Pain pita
1 pièce(s)
Oignon jaune
1 cs
Purée d’ail
(Peut contenir Blé, Crustacés, Poisson, Moutarde, Gluten, Sésame, Sulfites, Soya, Lait, Noix, Oeuf)
Pas inclus dans votre livraison
3.5 cs
Huile*
0.06 cc
Poivre*
¼ cc
Sucre*
0.13 cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
- Drain and rinse chickpeas, then pat dry with paper towels.
- Add chickpeas, Smoked Paprika-Garlic Blend and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven until almost crispy, 10-12 min.
- Stir, then cover chickpeas loosely with foil or another baking sheet.
- Return chickpeas to the oven and roast until crispy, 6-8 min.
- Meanwhile, peel, then cut onion into 1/4-inch slices.
- Heat a large non-stick pan over medium heat.
- When hot, add 1 tbsp oil, then onions. Cook, stirring occasionally, until slightly softened, 3-4 min.
- Add 1/4 tsp sugar and season with salt. Cover and cook, stirring occasionally, until dark golden-brown, 4-6 min.
- Meanwhile, cut each pita into 6 wedges (12 wedges total).
- Stir together half the garlic puree and 1 tbsp oil in a small bowl.
- Arrange pita wedges on a foil-lined baking sheet. Brush tops with garlic oil.
- Bake in the middle of the oven until pita wedges are crisp, 7-8 min. (TIP: Keep your eye on the pita wedges so they don't burn!)
- Roughly chop parsley
- Add hummus to a serving dish. Top with caramelized onions and half the roasted chickpeas. (TIP: Save the remaining roasted chickpeas for a snack or salad topper!)
- Sprinkle parsley over top and drizzle with 1/2 tbsp olive oil.
- Serve garlic pita chips on the side for dipping