Jul. 9, 2009 - Summer Appetizer Recipe

Here is a great Hummus recipe with just a bit of spice--perfect for entertaining on a hot summer day!  Enjoy!

SMOKY CHIPOTLE AND RED PEPPER HUMMUS        WITH GARLIC PITA CRISPS                Serves 12.

2-15 oz. cans garbanzo beans, rinsed and drained
1/2 cup water
1/4 cup plus 2 T. Tahini (sesame seed paste)
3 T. plus 2 tsp. fresh lemon juice
2 T. extra-virgin olive oil
2 tsp. minced canned chipotle chilies
1 large garlic clove, minced
1 tsp. toasted ground cumin
1/2 cup diced roasted red pepper

1/3 cup chopped fresh cilantro

Pita Chips:
2 pkg. pita bread

1/2 cup olive oil

3 cloves garlic, minced

Coarse salt

1. For hummus, reserve 3 T. garbanzo beans for garnish. Blend remaining garbanzo beans with water, Tahini, lemon juice, olive oil, chipotle chilies, garlic and toasted cumin in processor until smooth. Add roasted peppers; pulse until peppers are coarsely chopped. Transfer hummus to medium bowl. Stir in cilantro. Season hummus to taste with salt and pepper. Sprinkle with reserved garbanzo beans. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)  

2. For chips, combine olive oil and garlic and let stand 1 hour.  Cut each pita bread into 6 wedges; pull the wedges apart to form 12 triangles per pita.    Brush garlic oil on pita wedges.  Arrange wedges in a single layer on baking sheets and sprinkle lightly with salt.  Bake at 375 degrees for 7 to 9 minutes or until toasted.  Serve with Hummus.