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| General Category : Appetizers-Snacks-Hors-d'oeuvre |
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| Food Group : Beans and Legumes |
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| This easy-to-prepare starter makes a nice change from the ubiquitous cheese and crackers, and it doesn't take much more time to prepare. Save any leftover hummus to use as a spread for sandwiches later in the week. |
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Ingredients
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1 red pepper |
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1 can (19 oz/540 mL) cooked chickpeas |
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2 tbsp (30 mL) extra-virgin olive oil |
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1 tbsp (15 mL) lightly packed mint leaves |
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1 tbsp (15 mL) lemon juice |
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2 cloves garlic, minced |
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1/2 tsp (2 mL) ground cumin |
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1/2 tsp (2 mL) each salt and pepper |
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3 pita breads |
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1/2 cup (125 mL) black olives |
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Preparation
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Preheat oven to 375F (190C). Place red pepper on a lightly oiled baking pan and place in oven. Roast, turning occasionally, for 30 to 40 minutes or until softened and browned in places. Remove from oven and cover tightly. Cool to room temperature. Peel away skin and discard. Cut pepper in half and remove white membranes, seeds and stem; discard.
Drain and rinse chickpeas. Place in a blender with red pepper, olive oil, mint leaves, lemon juice, garlic, cumin, salt and pepper. Blend until smooth. Taste and adjust seasoning if necessary. (Can be made ahead to this point, covered and refrigerated for up to 1 day. Taste and adjust seasoning before serving.)
Toast pitas and cut into small triangles. Serve hummus in a small bowl surrounded by Pita triangles with olives on the side.
Makes 6 servings.
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