Wedges of lightly toasted pita— perhaps the ones that don’t puff enough to form a pocket during baking— are perfect for dipping into Roasted Red Pepper Hummus.
You can eat hummus the traditional Arabic way, using the pita bread like a spoon, or fill the pita pocket with it for lunch on the go.
• 2 red bell peppers
• 1 fifteen-ounce can garbanzo beans, rinsed and drained
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 3/4 teaspoon paprika
• Cayenne pepper to taste
• 1/2 teaspoon salt
• 2 to 3 tablespoons water
• Fresh parsley for garnish
• 6 pitas, each cut into six wedges
1. Blacken the peppers by placing them on the gas or electric burner and turn them with tongs as they blacken. Put the peppers into a paper bag to cool. Process the beans, garlic, thyme, oil, and lemon juice in a food processor.
2. Gash each pepper and add any juice to the bean mixture. Scrape off the blackened skin with the blade of a table knife. Quarter each pepper, discarding ribs and seeds. Coarsely chop the quarters and add them to the bean mixture along with the paprika, cayenne, and salt. Process, adding water as needed, until the mixture forms a smooth paste.
3. Serve in a bowl garnished with the parsley and surrounded by the pita wedges.
Culinary herbalist Debbie Whittaker writes and lectures on gourmet herbal cuisine from her home in Denver, Colorado.
Click here for the main article, Homemade Pita Recipes .
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