****RED PEPPER HUMMUS****

Ladies, how's the partying going? Are you ready for some more party food? Then get in your kitchen and whip up this tasty dip to have with that glass of Merlot. If your gonna party, then do it right! You can even eat it off a paper plate if ya want, we won't tell! How many prizes are there to win at the UBP? I have had a blast today blog hoppin thru the UBP! Have met some awesome gals along the way too! It's great! You don't have to get in your car, burn any gas, get road rage or even try to find a parking spot to visit all of these wonderful peoples homes! Heck, you don't even have to get out of your jammies if you don't want to!

Ready girls? Here goes.....

Ingredients

1) 4 whole wheat pita pockets, cut into triangles

2) Cooking spray

3) Garlic salt

4) 1 15 oz. can chick peas, drained

5) 1 cup sauteed red peppers

6) 1/4 cup Tahini (sesame paste)

7) 2 Tablespoons FRESH LEMON JUICE

8) 3 - 4 cloves garlic

9) 1 teaspoon ground cummin

10) Salt and ground pepper

11) 2 Tablespoons chopped fresh parsley leaves


Directions

Preheat oven to 400 degrees F.

Place pita triangles on a large baking sheet and spray the surface of each with cooking spray. Season the tops with garlic salt. Bake 6 to 8 minutes until golden brown and crisp.

Meanwhile, rinse and drain 1 can of the chickpeas. Place drained chickpeas in a blender and add red peppers, tahini, lemon juice, garlic, and cummin. Process until smooth. Season, to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley.

Serve hummus dip with pita triangles alongside.

YUMMY!!!

P.S. girls, don't forget to follow the directions in my first UBP post down below to try to win those cute hair bows or clippies from my shop.