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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Crispy pita chips are the perfect accompaniment to a creamy hummus infused with the appealing tastes of tomato and rosemary. Ingredients:
1 medium onion, chopped |
3 tablespoons olive oil |
4 garlic cloves, minced |
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained |
1 can (6 ounces) tomato paste |
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
baked pita chips |
Directions:
1. In a large skillet, saute onion in oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 20-30 minutes or until light golden brown. Add garlic; cook 2 minutes longer.
2. Cool slightly. Transfer onion mixture to a food processor. Add the beans, tomato paste, rosemary, salt and pepper; cover and process until smooth. Serve with chips. Yield: 3 cups.
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