Hummus With Pita Triangles Recipes

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RED PEPPER HUMMUS WITH TOASTED PITA TRIANGLES

Provided by Robin Miller : Food Network

Categories     appetizer

Time 18m

Yield about 4 to 6 servings

Number Of Ingredients 11



Red Pepper Hummus with Toasted Pita Triangles image

Steps:

  • 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.

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

TOASTED PITA TRIANGLES

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 1 serving

Number Of Ingredients 1



Toasted Pita Triangles image

Steps:

  • Preheat the oven to 350 degrees.
  • Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes.

1 loaf pita bread

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  • Preheat oven to 400°F (204°C)s. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Cut each pita into 8 triangles and spread out on the baking sheet. In a small bowl, whisk the oil, garlic powder, and lemon pepper together until combined. Brush each pita triangle with mixture. Flip each pita triangle over and brush the other side. Give them a light sprinkle of sea salt. Bake pita triangles for 10 minutes or until browned and crispy. Cool as you prepare the hummus.
  • Peel the skins off of all the chickpeas. This may be done in advance to save time if you prefer – cover the peeled chickpeas and keep in the refrigerator for up to 2 days. Place the chickpeas into your food processor or high speed blender and pulse until they are somewhat mashed. Add the garlic, olive oil, tahini, parmesan, pepper, cumin, and lemon juice. Process until creamy, about 1-2 minutes. You might need to stop and start the processor a few times to get things moving. Add the reserved chickpea liquid and process for 1 more minute. Taste – and add a little salt (and/or more garlic, pepper, cumin) if needed. Add more olive oil and/or reserved chickpea liquid to thin out if needed.
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