Spicy Roasted. Red Pepper Hummus with Baked Pita Chips

Spicy Roasted. Red Pepper Hummus with Baked Pita Chips

1 15-ounce can garbanzo beans, drained and rinsed
1 12-ouncejar roasted red peppers, drained
2 tablespoons olive oil
2 teaspoon Kirkland Signature granulated garlic

1/2 teaspoon Kirkland Signature sea salt, plus more to taste
1/2 teaspoon Kirkland Signature crushed red pepper, plus more to taste

PITA CHIPS
6 pita breads
1/4 cup olive oil
1 teaspoon Kirkland Signature sea salt

1/2 teaspoon Kirkland Signature Malabar ground pepper

Combine garbanzo beans, peppers, oil, garlic, salt and crushed red pepper in a food processor. Blend until smooth, about 1 minute. Season to taste with additional salt and crushed red pepper and blend to combine. Transfer the hummus to a bowl, cover and refrigerate for at least 30 minutes. Meanwhile. preheat oven to 350°F.

To prepare the pita drips, brush both sides of the pitas with oil and sprinkle with salt and pepper. Cut each pita into 8 wedges and place the wedges on a large baking sheet in a single layer. Bake until the chips begin to brown, about 6 minutes. Flip the chips and return to the oven until they begin to brown on the second side, about 6 minutes. Remove from the oven and let cool.
Serve the pita chips with chilled hummus. Makes 8 servings.