Easy Hummus with Balsamic Tomato Jam
This hummus is creamy and light, with a great silky texture. I top it with a sweet, tangy balsamic tomato jam, which perfectly cuts through the richness of the hummus. This is a perfect make-ahead appetizer or snack throughout the week!
Equipment
- Blender
- Bowl
- Small sauce pan
- Cutting Board
- Knife
- Air Fryer
Ingredients
Hummus:
- 2 cans chickpeas rinsed and skins removed
- 2 tbsp olive oil
- 1/2 tsp salt
- 2 tbsp fresh squeezed lemon juice
- 1/4 c water up to 1/2 cup depending on consistency desired
- 1 tsp garlic powder
Balsamic Tomato Jam:
- 1 pint cherry tomatoes
- 3 tbsp olive oil
- half head of garlic roughly chopped (about 6 cloves)
- 3 tbsp balsamic vinegar
- 1 tbsp brown sugar
Air-Fried Pita Chips
- Pita bread rounds
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Drain and rinse chickpeas and remove skins
- Add chickpeas into blender with olive oil, spices, lemon and pulse until chickpeas as uniformly broken up
- Add 1/4 c water, blend until smooth. Add water if it's too thick and adjust spice level to your liking. Set hummus aside.
- In a small saucepan, combine tomatoes, olive oil, garlic, vinegar, and brown sugar and heat on medium high heat for 3-4 minutes. Reduce to low heat and let it simmer for ~20 minutes, until it is thickened and reduced. Turn off heat and remove saucepan.
- To make your own pita chips, cut pita breads into 6-8 triangles (like you'd cut a pizza) and lay them out on your air fryer tray.
- Combine olive oil with salt, pepper, and garlic and brush chips with it.
- Air fry chips at 390 for 7-8 minutes, until crispy.
- Top hummus with cooled tomato jam, serve with pita chips, and ENJOY!
Nutrition
Calories: 308kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 308mgPotassium: 454mgFiber: 9gSugar: 9gVitamin A: 318IUVitamin C: 16mgCalcium: 60mgIron: 4mg
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