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Roasted Garlic Hummus with Rosemary Pita Chips
Makes 6 Servings
Ingredients
* FOR THE HUMMUS:
*1 head Roasted Garlic
*19-oz. can chickpeas, drained and rinsed
*1/3 cup sesame tahini (sesame paste), well stirred
*Juice of 1 lemon
*1/4 tsp. ground cumin
*Salt and freshly ground black pepper
*2 tbls. extra virgin olive oil
*1/4 cup water
* FOR THE ROSEMARY PITA CHIPS:
*2 tbls. fresh rosemary, chopped
*3 tbls. extra virgin olive oil
*2 pita breads
Instructions
1For the hummus, prepare roasted garlic. When cooled, squeeze garlic cloves into a food processor. Add chickpeas, tahini, lemon juice and cumin. Season with salt and pepper. Add oil and water. Puree until smooth. Refrigerate until ready to use.
2For the chips, chop rosemary and add to olive oil. Allow to sit at room temperature for at least 30 minutes to infuse the flavor.
3Preheat oven to 350F degrees. Cut pita breads in half horizontally, then cut each round into 6 wedges, making 24 chips. Place on a non-stick baking sheet and brush with rosemary oil. Bake until crisp, about 7-8 minutes. Serve hummus at room temperature or warmed with pita chips.