Monday, December 3, 2012


Toasted pita wedges topped with fresh hummus and pomegranate arils.

2 (15.5 oz) cans chickpeas [garbanzo beans]
garlic cloves, minced and mashed to a paste
½ C water
¼ C tahini (sesame seed paste)
3 Tbls lemon juice
2 Tbls extra virgin olive oil
¾ tsp salt
¼ tsp black pepper

For serving:  toasted pita wedges, pomegranate arils

Rinse and drain chickpeas. Place chickpeas and garlic in food processor; process until roughly chopped. Add water and remaining ingredients; blend until smooth, scraping down sides as needed.

Slice pitas into wedges; place in a single layer on baking sheet(s). Toast under broiler until just starting to brown at tips and edges.

Anna & Salli Jo

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