I like Bobby Flay, with all his fresh southwestern flavors. Too bad his MESA Grill and Bobby’s Burger Palace restaurants are so not-vegan friendly. Change that Bobby! But I did find this yummy recipe for Spicy Hummus Dip with Grilled Pita and Veggies.
Hummus and veggies and grilled pita bread is a perfect healthy Superbowl snack. And it only takes a few minutes to make. Here’s the recipe from the Serious Eats website, after the jump…
Spicy Hummus Dip with Grilled Pita and Vegetables
– serves 8 –
Adapted from Bobby Flay’s Boy Meets Grill: With More Than 125 Bold New Recipes by Bobby Flay and Joan Schwartz.
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
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
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
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.