AIR FRIED PITA CHIPS WITH HOME-MADE HUMMUS
8 baby round pita
olive oil spray
Zatar seasoning (available from Woolworths)
Preheat air fryer to 180ºC for 5 minutes.
Cut the baby pitas in half horizontally. Brush or spray each half-cut side up with some olive or avocado oil and sprinkle with Zatar seasoning. Toast for about 5 minutes on 175ºC or until browned and toasted. Remove and set aside to cool. Make the hummus while the pita are baking. These can be stored in a sealed container for a while.
1 head garlic, top cut off
1 x 14 oz tin chickpeas, drained reserving the liquid
½ cup tahini paste
juice of ½ lemon (2 tbs)
⅓ cup olive oil
1 tsp salt
Wrap the garlic in foil and drizzle with olive oil. Enclose completely to cover the garlic.
Roast for about 40 minutes or until the garlic is soft. Remove the garlic from the air fryer and squeeze out half the head (about 5 cloves) into a food processor with the chopping blade.
Boil the chickpeas in the liquid from the tin for about 15 minutes to soften them. Drain them and remove some of the skins. Add them to the garlic, lemon juice, olive oil and salt in the food processor. Process until the chickpeas are chopped. Add some of the chickpea liquid (aquafava) to loosen the mixture.
Remove the chopping blade and change to the orange plastic whipping blade.
Blend until the mixture is smooth. Adjust seasoning to taste.
Can be refrigerated for up to 5 or 6 days. Makes about 350ml.