I remember my mom making hummus back in the 90's. That was considering culinary cutting-edge (I mean, a lot of folks didn't know what hummus was), and now look at it! Hummus surely had a good PR person. Lazing around on Saturday afternoon (after my gym visit, ha ha, and Matt's regular Saturday morning badminton group, double ha ha), I thought we needed some pep. Some protein! And some lip-smackin' goodness.
I whipped out my food processor, some pita, and went to work. I decided to make roasted red pepper hummus and give my boring old pita a jolt. Usually I make my hummus with cumin and accent it with cilantro, but this is a very tasty basil-infused alternative, and can be made in 10 minutes flat using a food processor for both recipes (with no washing in between!).
Roasted Red Pepper Hummus with Rustic Pita Chips
For the pita:
- 1/3 cup basil leaves
- 1 clove garlic
- 1/2 cup olive oil
- 1 package pita bread
- salt and pepper, dash
Cut pita bread into small triangles or, if mini pitas, half moons. (I keep the pita double-sided for extra thickness, and most definitely due to some laziness.) In a food processor, pulse garlic and basil for a few seconds and then add the olive oil and salt and pepper. Brush onto pita and place on a cookie sheet. Bake for 5-10 minutes (watch it) or until crispy at 400 degrees.
This is them right before they go in the oven. I just started dipping them in the olive oil mixture and eating them, right then and there. Oops.
- 1 15 oz can garbanzo beans (chick peas), drained
- 1/3 cup tahini paste
- 2 cloves garlic
- juice of 1 lemon
- 1/2 cup packed basil leaves
- 1/3 - 1/2 cup roasted red pepper (I just used the ones in the jar.)