Appetizers & Starters

Spiced Sweet Roast Red Pepper Hummus - 2019
​​​​​​​​​​​​​​​​​Recipe courtesy of Sherry Nohl

INGREDIENTS

• 3 cans (15 oz.) chickpeas - drained 
• 1 jar (15 oz.) roasted red peppers - drained
• 3 heads roasted garlic -- See below
• 3 tablespoons olive oil
• 2 tablespoons sesame oil
• 3 teaspoons cumin
• 1/2 teaspoon cayenne - more to taste
• 3 tablespoons lemon juice
• 1 teaspoon salt
• Chopped parsley for garnish - optional

PREPARATION
Combine all ingredients in a food processor. Add more cayenne if you like it a little spicier. Refrigerate for at least 1 hour. Garnish with parsley just before serving, if preferred. Serve with toasted pita chips -- see below.

Roasted Garlic
Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 40 to 50 minutes. Cool, then squeeze the roasted garlic out of the skins. 

​Toasted Pita Chips

• 1 package pita bread
• Olive Oil
• Garlic salt

Preheat the oven, set to broil. Cut each pita bread in quarters and each quarter in half. Then cut those pieces in half to make 16 triangles. Place them in a single layer on a sheet pan and sprinkle lightly with olive oil and garlic salt. Broil them until crisp.

Sherry made these for Super Bowl Sunday in 2019, when she came to Dallas to celebrate her 60th birthday. Great reviews from the "framily!"