Best Sesame Cumin Pita Crisps Recipes

Spiced Pita Cumin Crisps image

Provided by Gaia22

Categories < 30 Mins

Time 18m

Yield 96 crisps, 12 serving(s)

Number Of Ingredients 5

Steps:

Preheat oven to 400-degrees F.
Stir together cumin, salt, paprika, and olive oil.
Split each pita into 2 rounds and brush the rough sides (the inside sides) with the oil mixture.
Cut the rounds into 8 pieces each, and place rough side up onto baking sheets.
Bake in 400-degree F oven until golden brown and crispy, about 8 minutes.
Cool and store in airtight containers at room temperature. Keeps about 5 days.

Nutrition Facts : Calories 139.3, Fat 9.4, SaturatedFat 1.3, Sodium 210.2, Carbohydrate 12, Fiber 0.6, Sugar 0.3, Protein 2

Classic Hummus with Spiced 'n Baked Pita Chips image

Provided by Food Network

Categories appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 16

2 cups canned chickpeas, drained and rinsed
1/2 cup tahini (sesame paste)
1/4 cup oil, from the top of the sesame paste or extra-virgin olive oil
Juice of 1 lemon
1 clove raw garlic, or 3 cloves roasted garlic
1 tablespoon ground cumin, plus more for garnish
1/2 teaspoon sea salt
Freshly ground black pepper
Water, for thinning the hummus
Paprika, for garnish
Extra-virgin olive oil, for drizzling
Spiced 'n Baked Pita Chips, to serve, recipe follows
8 mini whole-wheat pitas
1 tablespoon extra-virgin olive oil
1 teaspoon zatar, available in Middle Eastern or specialty stores
Sea salt

Steps:

In the bowl of a food processor, add the chickpeas, tahini, oil, lemon juice, garlic, cumin, salt, and pepper. Process until smooth and creamy, adding some water to make it the consistency of dip. Taste and adjust the seasoning with more lemon, cumin, salt, and pepper. Scoop the hummus into a bowl. (May be covered and refrigerated at this point for up to 3 days.)
When ready to serve, garnish with cumin, paprika, and a drizzle of olive oil. Serve with Spiced 'n Baked Pita Chips or crudite.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Cut the pitas into quarters and spread them onto the baking sheet.
In a small bowl, whisk together the olive oil, zatar, and sea salt, to taste. Drizzle this mixture over the pita pieces and toss them together with your hands to coat them evenly. Bake them until golden brown and crisp, about 8 to 10 minutes. Remove them from the oven and let cool.

Sesame Cumin Pita Crisps image

Yield Makes about 3 cups

Number Of Ingredients 3

6 tablespoons Oriental sesame oil
1 1/2 teaspoons ground cumin plus additional to taste
three 5- to 6-inch pita loaves

Steps:

In a small bowl stir together the oil, 1 1/2 teaspoons of the cumin, and salt to taste. Halve the pita loaves horizontally to form 6 rounds and brush the rough sides of the rounds with the oil mixture. Cut each round into 3/4-inch triangles or squares, spread the triangles in a jelly-roll pan, and bake them in the middle of a preheated 350°F. oven shaking the pan every 3 to 4 minutes, for 10 to 12 minutes, or until they are golden. Toss the crisps with the additional cumin and salt to taste and let them cool. The crisps keep in an airtight container for 1 week. Serve the crisps as a topping for vegetable or tossed green salad.