Garlic, artichoke and roasted red pepper hummus with pita wedges

Last Friday after work, Katie and I decided to make a batch of Hummus with pita bread. As we got to work we decided to add a couple twists to the standard recipe. We ended up with 3 different kinds of hummus along with fried and un-fried pita wedges.

4 garlic cloves, minced
2 (15-oz) cans of chickpeas, drained and rinsed
2/3 cup of tahini
1/3 cup fresh squeezed lemon juice
1/2 cup water
1/4 cup olive oil
1/2 teaspoon kosher salt

Variations:
1/2 cup marinated artichoke hearts
or
1/2 cup roasted red pepper

Pita bread
oil, for frying

Combine all of the ingredients in a food processor and blend until smooth. If it is too thick, you can add a little extra water. You can also add in artichokes or roasted red pepper for even more flavor.

We made the whole batch and then divided it into 3. We then blended roasted red pepper into one and then the artichokes in another. We left the third one plain.

To make the pita wedges, take a round pita and use a knife to cut them into wedges. Place half of the wedges on a serving dish. The other half, fry in oil for about 30-40 seconds on each side or until lightly browned. Let drain on paper towels and then add them to the serving dish.

Originally posted here:
Garlic, artichoke and roasted red pepper hummus with pita wedges

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