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Roasted Garlic Hummus with Rosemary Pita Chips
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
| 1 | For 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. |
| 2 | For the chips, chop rosemary and add to olive oil. Allow to sit at room temperature for at least 30 minutes to infuse the flavor. |
| 3 | Preheat 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. |