Roasted Red Pepper Hummus
1 14-16 ounce can of chick peas, drained
2 peeled cloves of garlic
2 Tbs. tahini
1 Tbs. lemon juice
*1/4 cup plain low-fat yogurt*
1/4 cup chopped, roasted red peppers
Salt and pepper, to taste
-Put chick peas in the bowl of a food processor or blender.
-Add garlic, tahini, lemon juice, and yogurt.
-Process or blend until smooth.
-Add chopped, roasted red peppers. Process or blend until smooth.
-Season to taste with salt and pepper.
-Serve with lemony pita chips.
Lemony Pita Chips
4 rounds of pita bread
Meyer Lemon Olive Oil (Available at Olive and Well, www.oliveandwell.com)
Sea salt ( I like to use a more coarse salt, such as fleur de sel)
-Preheat oven to 400 degrees Farenheit.
-Cut pita rounds in half and open up the pockets.
-Cut along the edges to separate the sides of the pockets so that you have thin pieces of pita.
-Cut pita halves into triangles of desired size.
-Spread on two foil lined baking sheets in a single layer.
-Brush each side with lemon olive oil and sprinkle with sea salt.
-Bake at 400 degrees for about 10 minutes, rotating and turning as needed to ensure even browning.
-Cool to room temperature and serve with roasted red pepper hummus.
*Unused pita chips should be stored in an airtight container to prevent softening.