Photo: Red Pepper Hummus with Toasted Pita Triangles Recipe
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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By Kathy Sammons
on December 31, 2012
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Way too much garlic. I would cut it to 1 clove. Be careful of over salting!
By knd07
Florida
on October 29, 2012
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I used roasted red bell peppers that come in a jar to save the hassle. I also halved the tahini because I do not like a lot in my hummus. It tasted great :
By azmamasita_12388653
Sun City, AZ
on July 08, 2012
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I have never used tahini before, that was interesting ~ but I made the recipe as it's written and I LOVE the way it turned out. Roasted the red peppers in the oven but probably would just buy jar of them next time. Thanks for the recipe it's delicious!
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