Middle-Eastern Hummus Platter

Ingredients Edit

• ¼ cup fresh lemon juice
• ¼ cup tahini
• 1 tsp paprika
• ½ tsp salt
• 1 Tbsp olive oil
• 4 pita breads (5 to 6 inches)
• 6 cups bite-size vegetables for serving (such as blanched broccoli and cauliflower florets,
• carrot and celery sticks, cucumber slices and radishes)
• 2 (15-oz.) cans chickpeas, rinsed and drained
• 2 medium cloves garlic, peeled

Directions Edit

1. Preheat oven to 375 °F.
2. Meanwhile, in food processor, process garlic until minced.
3. Add chickpeas, ½ cup water, lemon juice, tahini, paprika and salt. Process until smooth, scraping down bowl as necessary.
4. Transfer hummus to medium bowl.
5. Lightly brush oil over both sides of each pita. Cut each pita into 8 wedges and place on baking sheet.
6. Bake until golden and toasted, about 10 minutes.
7. Let cool for 10 minutes, then serve with hummus and cut-up vegetables.