Spicy Hummus With Grilled Pita |
Course : Grilling
Source: Bobby Flay
Serves: 4 |
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Ingredients:
1 medium purple pepper -- seeds removed, cut into eighths |
1 medium red pepper -- seeds removed, cut into eighths |
1 medium yellow bell pepper -- seeds removed, cut into eighths |
3 tablespoons olive oil |
4 medium pita breads |
1/2 teaspoon freshly-ground black pepper -- to taste |
1 teaspoon salt -- to taste |
1/2 cup olive oil |
2 tablespoons tahini |
2 tablespoons lemon juice |
1 tablespoon chipotle puree |
6 cloves garlic -- roasted |
3 cups chickpeas -- cooked or canned, drained, rinsed |
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Preparation / Directions:
Preheat the grill.
Place chickpeas, garlic, chipotle, lemon juice and tahini in the bowl of a food processor and process until smooth. With the machine running, slowly add the olive oil until emulsified.
Season with salt and pepper to taste. Brush the pita with olive oil on both sides.
Grill until golden brown. Cut into eighths.
Serve hummus with pitas and peppers.
Recipe Source: HOT OFF THE GRILL with Bobby Flay
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