Middle Eastern Salad Plate
Wrap pita rounds in foil and heat in a 350 degree F oven for 30 minutes or until warm.
Meanwhile, to make hummus, drain chickpeas, reserving liquid. In food processor bowl combine chickpeas, tahini, and garlic. Add 1 tablespoon of remaining olive oil, lemon juice, and 1/4 teaspoon salt; cover and process until smooth, adding enough chickpea liquid until hummus is same consistency as thick oatmeal.
Cut warm pita rounds into wedges. Spoon hummus onto plates, drizzle with remaining olive oil, and sprinkle with red pepper. Serve with cucumber and tomato salad.
Makes 6 side-dish servings.
Note: Tahini, a puree of sesame seeds, can be found in large supermarkets, Middle Eastern markets, or other specialty food stores.
Source: Better Homes and Gardens