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Eggplant and Hummus Pita Crisps Recipe
- 4 medium pitas, cut into wedges and toasted
- 2 cups canned chickpeas (garbanzo beans)
- 2/3 cup tahini
- 6 tablespoons extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon paprika
- 2 garlic cloves, peeled
- 1 medium eggplant
- 2 tablespoons sherry vinegar
- 2 tablespoons capers, coarsely chopped
- 1/4 cup parsley, minced
- 1 garlic clove, minced
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1/2 cup pine nuts, toasted and coarsely chopped
Directions:View on Chow
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