Spicy Hummus Dip with Grilled Pita and Vegetables

About This Recipe



  • 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.


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