Cilantro Hummus with Crispy Garlic Pita

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Cilantro Hummus with Crispy Garlic Pita

 

2 garlic cloves, roughly chopped

2 mild red chilies, seeded and roughly chopped

large bunch cilantro, roughly chopped

2 15 oz. cans chick peas, drained

juice of 1 lime

4 tbsps. olive oil

salt and ground black pepper

 

For the crispy garlic pita:

3 tbsps. olive oil

2 garlic cloves, crushed

2 tbsps. chopped fresh parsley

4 white pita breads

 

Place the garlic, chilies, and cilantro in a food processor and whizz until

finely chopped. Add the chick peas and whizz until well blended.

With the motor running, squeeze in the lime juice and drizzle in the olive oil

to make a fairly coarse paste. Season well to taste and spoon into a serving

bowl.

Meanwhile, mix together the olive oil, garlic, and parsley and season. Heat one

side of the pita breads, under a hot broiler about 1 minute until well browned.

Turn over the bread, then use a knife to slash the softer surface 4-5 times

without cutting through the bread. Brush with the herb and oil mixture and

return to the broiler until bubbling and toasted about 1 minute.

When cool, break into pieces and serve with the yummy hummus.

Makes 6 servings.

 

 

 

 

 

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