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Make a healthy bowl of hearty hummus! Tips for pita chips included in this recipe!
Ingredients for Hummus:
1/2 med red bell pepper sliced
1 Serrano chili pepper, seeded and halved
1 green onion
3-5 small cloves garlic, peeled
1 tsp parsley
15 oz. can garbonzo beans (drained, liquid reserved)
2-3 tablespoons tahini (sesame seed paste)
juice from 1/2 small lemon (about 2 tsp.)
1/2 teaspoon cumin
2-3 tablespoons extra virgin olive oil
Paprika or Cayenne pepper
chopped fresh parsley
extra virgin olive oil
3-4 Middle Eastern Pita Bread
spray Canola/Olive oil
Oh hum on!
Using a pizza cutter, slice pita bread like a pie.
Use your thumbs to open each piece to make a chip.
Place pita pieces on a baking sheet, spray with oil, sprinkle with salt. Bake in a preheated 400(F) oven for 8-10 minutes. Until golden and crisp. Three to four pitas will yield 2 -3 cups of cooked chips.
Chop vegetables roughly. They will be pureed, so save the trouble! Be sure to remove seeds from the Serrano pepper or it will be very spicy!
In a hot, very lightly oiled (almost dry) skillet sear red bell pepper, green onion, Serrano pepper and garlic.
Season with salt, pepper and parsley.
Cook about 5 minutes, just until skins begin to darken.
In a blender, combine seared vegetables, lemon juice, garbonzo beans, tahini, cumin and olive oil.
Blend until smooth. Add a few tablespoons reserved garbonzo bean liquid if needed for blending.
Pour into a bowl, cover and chill until cooled through, at least 1 hour. You can also eat it warm, for a different, yummy treat. Flavors intensify with time.
Form a well in center of hummus.
Garnish with paprika, parsley…
Olive oil and pine nuts. (Try Cayenne pepper for some added heat instead of the Paprika.)
Serve with pita chips and fresh vegetables. Makes about 1 1/2 cups hummus and 2-3 cups chips.
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