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Spicy Hummus Dip with Grilled Pita and Vegetables

Posted by The Serious Eats Team, January 29, 2009 at 7:01 PM

- serves 8 -

Adapted from Bobby Flay's Boy Meets Grill: With More Than 125 Bold New Recipes by Bobby Flay and Joan Schwartz.

Ingredients

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

Procedure

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.

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.

Grilled Pita and Vegetables

Ingredients

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

Procedure

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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Tags: Bobby Flay's Grill It!, chickpeas, condiments, dips, gluten-free, hummus, sides, Super Bowl dips, vegetarian