Red Pepper Hummus with Toasted Pita Triangles
- Level: Easy
- Yield: about 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 303
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 45
- Dietary Fiber
- 9
- Sugar
- 4
- Protein
- 11
- Cholesterol
- 0
- Sodium
- 379
- Total: 18 min
- Prep: 10 min
- Cook: 8 min
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
- 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.