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    Red Pepper Hummus with Toasted Pita Triangles View Edit

    Servings: Not specified

    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.

    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

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 8 minutes Yield: about 4 to 6 servings