Red Pepper Hummus with Toasted Pita Triangles

Total Time:
18 min
Prep:
10 min
Cook:
8 min

Yield:
about 4 to 6 servings
Level:
Easy

CATEGORIES
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.

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    This recipe is featured in:

    Easy Holiday Appetizers