Hummus with Grilled Vegetables and Pita Triangles

To keep it light and fresh, try serving the hummus with sliced cucumbers and cherry tomatoes instead.

Serves 4
Prep Time: 20 to 25 minutes
Cooking Time: 10 to 15 minutes

Ingredients

FOR THE HUMMUS

• 1 (15-ounce) can chickpeas (garbanzos), drained and rinsed
• ¼ cup extra virgin olive oil, plus more for drizzling
• 2 cloves garlic, minced very finely
• 1½ to 2 tablespoons lemon juice
• Salt, to taste
• 2 tablespoons tahini (available at Santi's)

• 2 large red bell peppers, cleaned and sliced thinly
• 1 bunch medium-sized asparagus, trimmed
• 1 large zucchini, sliced into wedges
• 2 pita rounds

Procedure
1. Make the hummus: Combine all ingredients in a blender or food processor. Pulse several times, adding about 2 to 3 tablespoons warm water to make the mixture smooth. Chill until ready to use. Hummus will keep in the refrigerator for 1 week. Drizzle olive oil on top and garnish with whole chickpeas before serving.

2. Toss pepper, asparagus, and zucchini in olive oil. Sprinkle with salt just before grilling.

3. Over medium-high heat, grill vegetables just until tender so they retain a bit of their crunch. Heat pita rounds and slice inti 4 to 6 triangles each.

4. Serve hummus with grilled veggies and pita triangles on the side.