Chickpea and Bell Pepper Hummus

Ingredients:

• 1 can (425 g) canned chickpeas, drained
• 4 whole grain pita pockets, cut into triangles
• Garlic salt
• 1 cup roasted red bell peppers
• 1/4 tbsp. tahini (sesame paste)
• 2 tablespoons freshly squeezed lemon juice
• 3-4 cloves of garlic
• 1 tsp ground cumin
• 2 tbsp finely chopped parsley leaves

Preparation:

1. Preheat oven to 200°C.
   
   Place the pita triangles on a large baking sheet and spray the surface with cooking spray. Sprinkle with garlic salt. Bake for 6-8 minutes, until golden brown and crispy.
2. Meanwhile, drain and rinse the chickpeas. Place the drained chickpeas in a blender and add the red bell pepper, tahini, lemon juice, garlic, and cumin. Blend until smooth. Season with salt and pepper to taste. Transfer to a serving bowl and sprinkle with parsley.
3. Serve the hummus with crispy pita slices arranged around it.