Spicy Hummus Dip with Grilled Pita and Vegetables

  • Yield:8


  • 3 cups cooked or canned chick-peas, drained and rinsed
  • 6 cloves roasted garlic (See Note 1)
  • 1 chipotle pepper, canned in adobo
  • 2 teaspoon ground cumin
  • 4 teaspoons honey
  • 4 tablespoons fresh lemon juice
  • 4 tablespoons tahini
  • 1/2 cup olive oil
  • 3 tablespoons coarsely chopped flat-leaf parsley
  • Kosher salt and freshly ground pepper
  • 6 pita breads
  • Olive oil for brushing the pita
  • 1 yellow bell pepper, seeded and cut lengthwise into eights
  • 1 red bell pepper, seeded and cut lengthwise into eights
  • 1 purple bell pepper, seeded and cut lengthwise into eights


  1. 1.

    Place the chick-peas, garlic, chipotle, cumin, honey, lemon juice, and tahini in a food processor and process until smooth. With the motor running, slowly add the olive oil until emulsified. Add the parsley and season with salt and pepper. May be refrigerated for 1 day; serve at room temperature. Makes about 1 1/2 cups.

  2. 2.

    Note: To oven-roast a head of garlic, first cut off the top. Rub the garlic with olive oil and sprinkle with salt and pepper, wrap it in foil, and place it on a baking sheet. Roast at 300°F until soft, about 45 minutes.

  3. 3.

    Grilled Pita and Vegetables

  4. 4.

    Brush the pita with oil on both sides and toast until golden brown. Serve the Spicy Hummus Dip in a bowl surrounded by the pita and wedges.