SERVES: makes approx. 3 cups hummus

INGREDIENTS:

• 1 package whole wheat pitas (see hints below)
• approx. 3-4 Tbs olive oil
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• salt to taste
• 1 15-ounce can chick peas, well drained
• 1 large clove garlic, peeled
• 2-3 Tbs lemon juice
• 1/2 cup roasted red pepper
• 1/4 cup tahini (see hints below)
• olive oil as needed (approx. 1/3 cup)

PROCEDURE:

Preheat the oven to 375 degrees.

Cut the package of pitas into 1/6ths.....and toss those into a large mixing bowl.......add a splash of olive oil......and a sprinkling of ground cumin and chili powder......add salt to taste.......toss to coat.......lay those out on a baking tray and pop the tray into the preheated oven.

While you're keeping your eye on those and tossing them around once in a while as they're toasting, use a food processor to make the hummus.

Add 1 well drained 15-ounce can chick peas, 1 large clove garlic, 2-3 Tbs lemon juice, 1/2 cup roasted red pepper and 1/4 cup tahini.

Add a pinch of salt, put the lid on top and puree it.......adding just enough olive oil to give it a smooth but thick consistency....about 1/3 - 1/2 cup total.

The whole wheat pitas will be nice and crispy and a little bit browned up when they're done.

HINTS:

Tahini is sesame seed paste and it plays a big part in regular hummus....but you could leave it out of this version if you wanted to.

The whole wheat pitas will be somewhat dark when they have crisped up...you can substitute white pita instead.

Also, try separating the top from the bottom of the pita before cutting into 1/6ths.....these will be thinner and take less time to toast....and will be more delicate to eat.