Since hummus hit the supermarkets, it has taken off with myriad flavors. Hummus is a dip made from mashed chickpeas also known as garbanzo beans or, in Italy, ceci. Instead of the traditional lemon juice, this version features orange juice and orange zest to intensify the flavor, as well as tahini, a thick paste made of ground sesame seeds. The hummus is most often served with pita bread. The rounds have a pocket in them for stuffing. Toasting the pita chips with dried herbs is the ideal accompaniment. While I usually like to use fresh herbs, they would be a waste here as the heat of the oven would just dry them. Look for fresh pitas about 6 inches round or larger that have not been frozen for best results. They can be made with white flour or whole wheat flour. Either is fine. I have also included a piped version as an option. We used these a lot for catering where they were very popular.
Using a large navel orange will give the most zest and using a microplaner will dramatically increase the amount. A microplaner will also just take off the orange zest without the bitter white pith under the skin. Just don’t press down too hard when zesting. After the first couple of swipes, look at the orange. If a lot of the pith is gone, reduce the pressure when you zest so you get only the orange part.
These chips are super just by themselves! I always have to make twice as many for photography because we eat so many!!
I can also imagine the Spicy Orange Hummus stuffed inside a pita with turkey, lettuce and tomato for a spectacular sandwich.
Baked Pita Chips
6 pita breads
1 teaspoon salt, divided
1 teaspoon coarsely ground black pepper, divided
2 teaspoons dried basil, divided
2 teaspoons dried oregano, divided
2 teaspoons dried thyme, divided
1/3 to 1/2 cup olive oil, divided
Preheat oven to 400 degrees.
Cut the pitas into sixths. 
Divide each triangle into two pieces. 
Place in a bowl with 1/2 of the salt, pepper, herbs and olive oil. 
Toss very well to coat triangles. Repeat with remaining half and toss well again. For less cleanup, line a baking sheet with foil.
Place in a single layer on baking sheets. 
Bake for 5 minutes. Turn each chip with tongs and bake another 3 to 4 minutes until browned and crisp. Sprinkle with remaining salt as they come from the oven. Cool completely.
These may be made a week ahead and stored an airtight container.
Spicy Orange Hummus
1 large clove garlic
3 tablespoons chopped parsley
1 – 16 ounce can chick peas or garbanzo beans, drained and rinsed
1/4 cup tahini
1 1/2 teaspoons cumin
1/2 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup orange juice
3 tablespoons orange zest
With the food processor running, drop the garlic down the feed tube to mince. 
Process to chop garlic. 
Add the remaining ingredients
…and process until smooth. 
Place in a bowl and serve with the pita chips. If the dip seems too dry, add more oil a little at a time.
For the second version, fit a pastry bag with a number 6 open star tip and pipe rosettes onto the pita chips
or simply dollop it onto the chips with a spoon.
The hummus can be made three days in advance. Bring to room temperature before piping They may be piped several hours ahead. Cover and serve at room temperature.
Yield: 24 or more assembled appetizers
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