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"From Sandi's Recipe File"

Recipe Source: November 2001 Issue of Homemaker's Magazine Appetizers & Snacks Recipe File Serving Size: Makes 6 servings Have this recipe emailed to you!

Red Pepper Hummus With Pita Triangles and Black Olives Amount Ingredient 1 red pepper 19 ounce can cooked chick-peas 2 tablespoons extra-virgin olive oil 1 tablespoon lightly packed mint leaves 1 tablespoon lemon juice 2 cloves garlic, minced 1/2 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon pepper 3 pitas 1/2 cup black olives

Preparation Instructions:

Preheat oven to 375 degrees. Place red pepper on a lightly oiled baking pan and place in oven. Roast, turning occasionally, for 30 to 40 minutes or until softened and browned in places. Remove from oven and cover tightly. Cool to room temperature. Peel away skin and discard. Cut pepper in half and remove white membranes, seeds and stem. Discard.

Drain and rinse chick-peas. Place in a blender with red pepper, olive oil, mint leaves, lemon juice, garlic, cumin, salt and pepper. Bland until smooth Taste and adjust seasoning if necessary. (Can be make ahead to this point, covered and refrigerated for up to 1 day. Taste and adjust seasoning before serving.)

Toast pitas and cut into small triangles. Serve hummus in a small bowl surrounded by pita triangles with olives an the side. Makes 6 servings.

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