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Roasted Red Pepper Hummus with Homemade Pita Chips Recipe

Roasted Red Pepper Hummus with Homemade Pita Chips Recipe

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Roasted Red Pepper Hummus with Homemade Pita Chips

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Ingredients:

Serving

3 cups drained cooked chickpeas
1 roasted red bell pepper, skinned, seeded, and coarsely chopped (about 1/2 cup)
3/4 tsp minced garlic
1/2 tsp salt
1/4 tsp crushed red pepper
1/2 cup tahini
2 tbsp water
4 to 6 tbsp lemon juice , to taste
4 tbsp extra-virgin olive oil
1/4 tsp ground cumin
1/8 tsp ground black pepper
1 tbsp chopped parsley leaves
1/4 tsp sweet paprika
1/2 cup extra-virgin olive oil
1 tbsp minced garlic
1 tsp essence , recipe follows
4 pita breads, each split in 1/2
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

Pita Chips, for serving, recipe follows
In the bowl of a food processor, place the chickpeas and red bell pepper. On a cutting board, mash the garlic cloves with 1/4 teaspoon of salt to a smooth paste with the side of a knife, then add this to the processor along with the crushed red pepper, tahini, water, 4 tablespoons of the lemon juice, 2 tablespoons of the olive oil, cumin, and pepper and process until smooth, stopping to scrape down the sides as needed. Taste and adjust the seasoning by adding salt and additional lemon juice, if necessary, to taste. Transfer to a wide shallow bowl for serving and use the back of a serving spoon to form a well in the center of the hummus. Drizzle with the remaining olive oil and sprinkle the top with the parsley, and paprika. Serve at room temperature, with pita chips for dipping.
Pita Chips:
Preheat the oven to 300 degrees F.
Combine the olive oil, garlic, and Essence in a small bowl and whisk to mix. Brush the mixture evenly over the rough (inside portion) of each pita bread half. Stack the pita breads and cut into quarters. Arrange the pita pieces evenly on a baking sheet and bake until golden brown and crispy, about 20 minutes. Remove from the oven and let cool before serving.
Yield: 32 chips
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1334.37 Kcal (5587 kJ)
Calories from fat	787.5 Kcal
		% Daily Value*
Total Fat	87.5g	135%
Sodium	5513.33mg	230%
Potassium	1170.34mg	25%
Total Carbs	116.62g	39%
Sugars	12.31g	49%
Dietary Fiber	22.08g	88%
Protein	31.83g	64%
Vitamin C	59.4mg	99%
Vitamin A	0.2mg	5%
Iron	22.6mg	126%
Calcium	296.5mg	30%

Amount Per 100 g
Calories	287.91 Kcal (1205 kJ)
Calories from fat	169.91 Kcal
		% Daily Value*
Total Fat	18.88g	135%
Sodium	1189.57mg	230%
Potassium	252.52mg	25%
Total Carbs	25.16g	39%
Sugars	2.66g	49%
Dietary Fiber	4.76g	88%
Protein	6.87g	64%
Vitamin C	12.8mg	99%
Iron	4.9mg	126%
Calcium	64mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.