Combine garbanzo beans, peppers, oil, garlic, salt and crushed red pepper in a food
processor. Blend until smooth, about 1 minute. Season to taste with additional salt
Spicy Roasted Red Pepper Hummus with Baked Pita Chips
Kirkland Signature/Olde Thompson
1 15-ounce can garbanzo beans,
drained and rinsed
1 12-ounce jar roasted
red peppers, drained
2 tablespoons olive oil
;⁄; teaspoon Kirkland Signature
granulated garlic
½ teaspoon Kirkland Signature
sea salt, plus more to taste
½ teaspoon Kirkland Signature crushed
red pepper, plus more to taste
PITA CHIPS
6 pita breads
¼ cup olive oil
1 teaspoon Kirkland Signature sea salt
½ teaspoon Kirkland Signature
Malabar ground pepper
and crushed red pepper and blend to combine. Transfer the hummus to a bowl,
cover and refrigerate for at least 30 minutes. Meanwhile, preheat oven to 350°F.
To prepare the pita chips, brush both sides of the pitas with oil and sprinkle
with salt and pepper. Cut each pita into 8 wedges and place the wedges on a
large baking sheet in a single layer. Bake until the chips begin to brown, about
6 minutes. Flip the chips and return to the oven until they begin to brown on
the second side, about 6 minutes. Remove from the oven and let cool.
Serve the pita chips with chilled hummus. Makes 8 servings.
Appetizers & Beverages 39
