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Bat-Shaped Pita Chips with Roasted Red Pepper Hummus
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Course Appetizer
Cuisine Mediterranean
Servings 4 people

Equipment

  • Baking sheet
  • parchment paper
  • food processor
  • bat-shaped cookie cutter
  • mixing bowl

Ingredients
  

  • 4 pita breads
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 3/4 cup roasted red peppers, drained
  • 2 tablespoons tahini
  • 1 garlic clove
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cumin

Instructions
 

  • Preheat the oven to 375°F and line a baking sheet with parchment paper.
  • Use a bat-shaped cookie cutter to cut shapes from each pita bread and place them in a large bowl.
  • Drizzle 2 tablespoons of the olive oil over the pita shapes, then sprinkle with salt and paprika. Toss gently to coat.
  • Spread the shapes in a single layer on the baking sheet and bake for 10 to 12 minutes until golden and crisp. Remove and let cool.
  • Add the chickpeas, roasted red peppers, tahini, garlic, lemon juice, cumin, and remaining 1 tablespoon olive oil to a food processor.
  • Blend until smooth, stopping to scrape down the sides as needed. Transfer the hummus to a serving bowl.
  • Arrange the cooled bat-shaped chips around the bowl of hummus for serving.

Notes

Cut the pita shapes right after opening the package so the bread stays flexible. If the hummus thickens after chilling, stir in a teaspoon of water to loosen it before serving. Store the chips in a paper bag at room temperature to keep them crisp, and keep the hummus covered in the fridge for up to two days.
Course: Appetizer
Cuisine: Mediterranean
Equipment: Baking sheet, parchment paper, food processor, bat-shaped cookie cutter, mixing bowl