Jerk Hummus + Sesame Pita Chips Recipe

Hummus can be made up to 5 days in advance, keep covered in the refrigerator until ready to use. Garnish with the olive oil and chives right before serving. Pita chips are best eaten the day they are made, but if you must make them in advance you can crisp them in the oven before serving.



For the Hummus:

For the Sesame Pita Chips:


For the Hummus:

  1. Combine garbanzo beans, tahini, lemon juice, garlic, jerk paste, and salt in the bowl of a food processor fitted with the blade attachment. Process until well combined.
  2. With the machine running, slowly add the olive oil and process until smooth. If hummus is too thick add a little water, a tablespoon at a time (I added, on average, about 3 tablespoons water to mine). Taste and add more salt or lemon juice as needed. You can add more jerk paste too if you’d like it a bit spicier. Transfer to a serving dish and drizzle with a bit more olive oil and sprinkle with chives.

For the Pita Chips:

  1. Heat oven to 450°F. If the pita bread is especially thick, or comes apart easily, split in half horizontally so you have 2 circles. Cut each circle into 8-10 triangles and lay them in a single layer on a baking sheet.
  2. Brush the pita with oil then sprinkle with sesame seeds and salt. Bake until browned and crisp, about 8-10 minutes. Serve warm with the hummus.