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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 Preheat oven to 400 degrees F. 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. 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. Serve hummus with toasted pita triangles arranged alongside.
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