Red Pepper Hummus with Toasted Pita Triangles

  • Level: Easy
  • Total: 18 min
  • Prep: 10 min
  • Cook: 8 min
  • Yield: about 4 to 6 servings
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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


  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.

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