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Apricot Hummus with Spicy Pita Chips

Yield: 4 cups hummus and 48 chips


  • 3/4 cup olive oil, more for serving
  • 1 Tbs. plus 1 tsp. ras al hanout
  • 1 Tbs. plus 1 tsp. Aleppo pepper, more for serving
  • Kosher salt
  • 3 8” pitas, cut into 8 wedges, then torn at the seam
  • 2 cans chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 2 Tbs. chopped garlic
  • 1/2 cup finely chopped Sun-Maid apricots


  • Position racks in the top and bottom third of the oven and heat the oven to 425°F.
  • In a small bowl, whisk together 6 Tbs. oil, the ras al hanout, Aleppo pepper and 3/4 tsp. salt. Place the pita pieces smooth side up on two rimmed baking sheets, brush with the oil mixture, transfer to the oven and bake for until crisp, about 7 minutes.
  • Meanwhile, combine 3/4 cup water, the remaining 6 Tbs. oil, the chickpeas, tahini, lemon juice, garlic, apricots and 1/4 tsp. salt in a blender or food processor and puree until smooth. Transfer to a serving bowl, drizzle with some more oil and a sprinkle of Aleppo pepper. Serve with the pita chips.



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