Red Pepper Hummus with Toasted Pita Triangles (Robin Miller) |
|
 |
Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
|
Ingredients:
4 whole-wheat pita pockets, cut into triangles |
cooking spray |
garlic salt |
1 (15-ounce) can chickpeas, drained |
1 cup sauteed red peppers |
1/4 cup tahini (sesame paste) |
2 tablespoons fresh lemon juice |
3 to 4 cloves garlic |
1 teaspoon ground cumin |
salt and ground black pepper |
2 tablespoons finely chopped fresh parsley leaves |
Directions:
1. Preheat oven to 400 degrees F.
2. Place pita triangles on a large baking sheet and spray the surface with cooking spray. Season the tops with garlic salt. Bake 6 to 8 minutes, until golden brown and crisp.
3. Meanwhile, rinse and drain 1 can of the chickpeas. Place drained chickpeas in a blender and add red peppers, tahini, lemon juice, garlic, and cumin. Process until smooth. Season, to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley.
4. Serve hummus with toasted pita triangles arranged alongside.
|
|