RED PEPPER HUMMUS WITH TOASTED PITA TRIANGLES
Provided by Robin Miller : Food Network
Categories appetizer
Time 18m
Yield about 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Place pita triangles on a large baking sheet and spray the surface with cooking spray. Season the tops with garlic salt. Bake 6 to 8 minutes, until golden brown and crisp.
- Meanwhile, rinse and drain 1 can of the chickpeas. Place drained chickpeas in a blender and add red peppers, tahini, lemon juice, garlic, and cumin. Process until smooth. Season, to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley.
- Serve hummus with toasted pita triangles arranged alongside.
SMOKED CAVIAR AND HUMMUS ON PITA TOASTS
Using a pastry bag to pipe the hummus onto the pita toasts saved us a lot of time (and made for nice-looking hors d'oeuvres). You can make your own pastry bag with a heavy-duty plastic bag. Just spoon the hummus into the bag and squeeze it into one corner. Then snip off the corner to make a small hole and begin piping.
Yield Makes 160 hors d'oeuvres
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Halve pitas horizontally and stir together oil and paprika. Brush rough sides of pitas with paprika oil and season with salt. Cut each pita round into 8 wedges and bake in single layers on a large baking sheet in middle of oven 10 minutes, or until crisp.
- Finely grind cumin seeds in an electric coffee/spice grinder. Purée chick-peas in a food processor with cumin, garlic, parsley, tahini, lemon juice, and salt and add enough water to make smooth.
- Put hummus in a pastry bag fitted with a 3/8-inch plain tip. Pipe a scant 1/2 teaspoon onto each pita toast and top with 1/4 teaspoon caviar.
PITAS STUFFED WITH HUMMUS AND TOMATO
Provided by Marian Burros
Categories dinner, lunch, weekday, main course
Time 10m
Yield 6 pitas
Number Of Ingredients 10
Steps:
- Combine chickpeas, tahini, water, lemon juice, garlic and tamari in food processor and process until well blended and smooth.
- Stir in the parsley.
- Toast pitas until they begin to puff; slice almost completely through into two circles.
- Spread 1/3 cup tahini mixture over half of each pita; top with 1/6 of the sliced scallions and slices of 1/2 a tomato. Top with other pita circle and serve.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 5 grams, Carbohydrate 52 grams, Fat 8 grams, Fiber 11 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 553 milligrams, Sugar 7 grams
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