Spicy Red Pepper Hummus & Pita Chips

We just served this as an appetizer at my brother's rehearsal dinner.  It got rave reviews--especially when you consider that all of my cousins polished off the pita chips!  The pita chips are so easy and super cheap when you compare them to what's out there on the market!  Don't forget to make this a day ahead--you'll want all of the flavors to mix.

Spicy Red Pepper Hummus
Hints:  Look for Tahini on the Jewish/Greek foods aisle.  Look for chile paste with garlic on the Asian foods aisle.

1 red bell pepper
1 tsp chile paste with garlic (sambal oelek)
1/4 tsp paprika
pinch of ground red pepper

1 can (15.5 oz) can chickpeas (garbanzo beans), rinsed and drained
1 garlic clove, crushed
1/4 c water
1/8 c tahini (sesame seed paste)
1 and 1/2 TBSP fresh lemon juice
1 TBSP extra-virgin olive oil
1/4 tsp + 1/8 tsp salt
1/8 tsp black pepper

Cut red bell pepper in half lengthwise; discard seeds and membranes.  Place pepper halves, skin sides up, on a foil-lined backing sheet; flatten with hand.  Broil 15 minutes or until blackened.  Place in a zip-top plastic bag; seal.  Let stand 10 minutes. 

Place beans and garlic in a food processor; pulse 5 times or until chopped.  Add 1/4 c water and remaining ingredients; pulse until smooth, scraping down sides as needed. Transfer to serving bowl.

Peel and cut cooked pepper into strips.  Combine bell pepper, chile paste with garlic, paprika, and ground red pepper in a food processor; pulse until smooth.  Combine bell pepper mixture with bean mixture.


Spicy Baked Pita Chips

6 (6-inch) pitas
Cooking spray
1 tsp kosher salt
1/2 tsp garlic powder
1/4 tsp ground red pepper
1/4 tsp freshly ground black pepper

Preheat oven to 350.  Cut each pita into 8 wedges; separate each wedge into 2 pieces.  Arrange wedges in a single layer on 2 jelly-roll pans coated with cooking spray..  Lightly coat wedges with cooking spray.  Combine salt and remaining ingredients in a small bowl; sprinkle wedges evenly with spice mixture.  Bake at 350 for 13 minutes or until crisp and golden brown.  Yield:  96 chips

Good to Be Back

Well, it's been quite some time since my last posting.  Just a few weeks after I started this blog, I got a job!  So, I've been getting used to having a schedule again but here I am with some well-tested recipes.