Hominy hummus with baked 'everything' pita chips
The first time I ate hominy I was six years-old. While I was presenting an oral report on the Iroquois tribe in the first grade, a classmate had opted to research the Algonquin people and brought in dried white corn that had been preserved in a salty brine. I was in love. With the hominy, not the classmate. And I've pursued ways to incorporate it into my diet ever since.
When it's been canned, hominy is typically found in soups, like posole. I found that the texture so reminded me of a chickpea that I started swapping out canned chickpeas for canned hominy to see what would happen.
While you might hear "corn" and think "sweet," it's only a very subtle sweetness that comes through in the hominy. Hominy is a bit more complex than the humble chickpea. However, the preserving brine of canned hominy counters anything too cloying. While I encourage you to make the hominy hummus recipe below as it's written, if you're frightened by the unknown of hominy, you can still use chickpeas to great effect.
The 'everything' pita chips are a perfect companion to the hominy hummus. The flavorful chips make for the ideal vessel for the tahini-forward concoction, and can easily be stored (and kept crisp) for nearly a week. You can opt for raw or grilled crudités if you want to keep the dish a little cleaner though.
You can make both the hominy hummus and pita chips within half an hour, making it an ideal dish to take as a starter for a pot luck or for something fresh and homemade when you have friends over.
This yields about 3 cups of hummus, and can easily be halved or doubled as needed. The baked everything pita chips recipe yields about a gallon-sized bag's worth.
What you need
- 1 15.5 oz can hominy
- 3 tbsp tahini paste
- 1/4 cup olive oil
- Juice of half a large lemon
- 1/2 tsp salt
- 1 clove garlic
Baked ‘everything’ pita chips
- 4 pieces whole wheat pita
- 6 tbsp olive oil
- 1 tsp flaky sea salt salt
- 1 tbsp dried onions
- 1 tbsp dried garlic
- 1/2 tsp toasted sesame seeds
How to do it
In a blender or food processor, add all contents of the can of hominy (both hominy and liquid it’s stored in), garlic, tahini paste, lemon juice and salt.
Pulse until just smooth. With the blender or food processor on a low setting, slowly drizzle in olive oil until incorporated.
Transfer hummus into a serving vessel. Serve immediately warm with a drizzle of olive oil over the top, or cover the hummus with plastic wrap and chill in fridge until it reaches your desired temperature.
Eat the hummus with the pita chips below, with fresh or grilled crudités or on top of a rice or grain dish, like this power bowl.
Store hummus in a tightly sealed container in the refrigerator for about 3 days.
Baked ‘everything’ pita chips
Preheat oven to 375-degrees F. Cover a baking sheet with foil and set aside.
Using scissors, cut the pita pockets into desired chip size, ensuring that you pull apart the two layers of pita for thinner, crisper chips.
Place pita pieces in a large mixing bowl and toss in olive oil until coated. Place pita chips on the baking sheet and spread as evenly as possible.
Sprinkle the dried onion, dried garlic, sesame seeds and sea salt evenly over the pita chips.
Bake pita chips for 13-15 minutes, until the pita begins reach a golden brown and you begin to smell the toppings.
Allow the chips to sit for a few minutes until cool enough to eat and dip into the delicious hominy hummus.
Let chips completely cool before storing in a plastic bag or airtight container at room temperature for up to 5 days.