| Level: | Easy |
| Total: | 18 min |
| Prep: | 10 min |
| Cook: | 8 min |
| Yield: | about 4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 300 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 9 g |
| Sugar | 5 g |
| Protein | 11 g |
| Cholesterol | 0 mg |
| Sodium | 371 mg |
| Serving Size | 1 of 6 servings |
| Calories | 300 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 9 g |
| Sugar | 5 g |
| Protein | 11 g |
| Cholesterol | 0 mg |
| Sodium | 371 mg |
Reviews
Love this recipe – we make it all the time. We cut back the garlic (if using whole garlic and not the pre-minced stuff) to two cloves. The three-four cloves is over-powering.
Way too much garlic. I would cut it to 1 clove. Be careful of over salting!
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 :
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!
I loved the toasted pita triangles! Great with all of my Med recipes
Ultimately a lovely dish however I agree with others that as written this recipe calls for far too much garlic. I ended up having to add in quite a bit of extra tahini to balance out the flavors. (And I love garlic.I also found it necessary to drizzle in considerably more olive oil to thin it out to a workable consistency. In the end it was delicious though. I made the toasted pita triangles – very easy and really tasty. With just a few changes this recipe is definitely a keeper.
Delicious. Warning though, 3-4 cloves of garlic was wayyyyy too much for me. Tried it with one large clove and it was still a little too much. So I would add the cloves one at a time, tasting each time to see if you like it. I didn’t have tahini, so I used 1/2 teaspoon of dark asian sesame seed oil, wich I bought to make another hummus recipe wich was delicious as well. That recipe is almost the same as this one, exept it doesn’t use tahini. It uses the sesame seed oil instead That worked just fine. I used half the cumin the recipe called for. But that’s just my personal taste. And I also added some olive oil and a little water, as I like a more creamy consistency. It is delicious and very healthy.
Super easy and yummy! I didn’t make the pita triangles – I served with flatbread and Stacy’s mutilgrain pita chips. I also added a tablespoon of olive oil.
I made the hummus for a family get together, and served it with pita crisps. I followed the recipe. the only addition I had to make was one tablespoon of olive oil. The sauteed red pepper adds great flavour. I also made the tahini myself, it is really easy, I just googled it. Everyone loved it 🙂
I love hummus but my husband doesn’t. Finally found a recipe that he would eat and actually requested I make it again.