Crushed Spicy Hummus with FAGE Total and Spiced Baked Pita Chips created by Bobby Flay

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Servings: 2
FAGE Used: FAGE Total 2%

Ingredients:

  • 1/2 cup FAGE Total 2%
  • 2 teaspoons toasted sesame oil
  • 1 serrano chile, finely diced
  • 4 cloves garlic, coarsely chopped
  • 30 ounce chickpeas, drained, rinsed well, and drained again
  • 1 dash freshly ground black pepper
  • Juice and zest of 1 lemon
  • 1 dash Kosher salt
  • 1/4 cup extra virgin olive oil
  • Few dashes Tabasco sauce
  • 1/4 cup chopped fresh flat leaf parsley

Preparation Directions:

  1. Combine 1/2 of the chickpeas, garlic, serrano, lemon juice and zest, FAGE Total, sesame oil, olive oil and Tabasco in a food processor and process until smooth.
  2. Scrape the mixture into a bowl.
  3. Add the remaining chickpeas to a separate bowl and coarsely crush with a fork or potato masher.
  4. Fold the crushed mixture and the parsley into the smooth mixture and season with salt and pepper to taste.
  5. Garnish with more chopped parsley.
  6. Serve with FAGE Total Spiced Pita Chips.

Additional Notes

FAGE Total Spiced Pita Chips
3 whole wheat pita, each pita cut into eight triangles
¼ cup FAGE Total 2%
1 teaspoon ground cumin
1 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper

1. Preheat the oven to 350 degrees F.
2. Brush the top of pita chip with FAGE Total. Combine the cumin, salt and pepper in a small bowl and divide the salt mixture over the FAGE Total. Arrange the pita on a large baking sheet, FAGE Total side up, and bake until the tops are lightly golden brown and the chips are crisp, about 10 minutes. Move to a baking rack and let cool.

Now serving your FAGE Total Plain Kitchen winners! Check out the winning recipes on the official Fall 2012 FAGE Total Plain Kitchen menu or learn how to cook FAGE Total-inspired dishes from master chef Bobby Flay, and make every meal a little more extraordinary.