Hummus With Crunchy Pita Appetizer

Jazz up store-bought hummus with cucumber, sundried tomatoes, almonds and sesame seeds.

Servings: 8
Pair With: Pair with a red wine, such as a Bordeaux style red wine blend.
Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor

INGREDIENTS

2 pitas

1/2 cup almonds

1/4 tsp. salt

1 tsp. oregano

1 tsp. garlic powder

1 tbps. dried onion flakes

1/4 cup sundried tomatoes

1/4 cup approximately 4 tbsp. olive oil

1/2 Japanese cucumber

1 cup prepared hummus

paprika

DIRECTIONS

Chop the almonds into small pieces about 1/4" across. You can use a food processor--just pulse briefly so the nuts are not ground fine. Chop the sundried tomatoes, mix with the almonds, sesame seeds, spices and 1/4 cup olive oil to make a paste. Cut the pita into 6 wedges each and spread the paste on each piece equally. Toast in the broiler until golden brown. Slice the cucumber. Put the hummus in a serving bowl, sprinkle with paprika, then drizzle with a swirl of olive oil. Place the pita and cucumber slices around the hummus. Serve with a spoon to put a dollop of hummus on the pita or cucumber.

 

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