Makes about 2 cups

1   15 ounce can garbanzo beans rinsed and drained

1   7 ounce jar roasted red peppers- drained

juice from half lemon

1 t cumin

1/4 t cayenne pepper

2 cloves fresh garlic

1/2 t kosher salt

Using a food processor fitted with the steel knife and with the machine running- drop the garlic cloves down the feed tube. Process until minced.

Scrape down the bowl- add everything else and process until smooth. Serve cold or room temp with pita crisps.

Fresh baked pita crisps:

Preheat oven to 400 degrees.

6 pita bread pocket halves

1-2 T olive oil

1-2 T fresh herbs- such as rosemary and thyme

sea salt

Gently tear around the pitas so they are no longer a pocket- you will now have 12 pitas . Arrange them on a large rimmed baking sheet. Brush on the olive oil and sprinkle with the herbs and a little sea salt. Bake for 8-10 minutes until golden and crispy. Serve warm or room temp.

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