• 8 cloves garlic
• 1/2 cup olive oil
• 2 (15-ounce) cans garbanzo beans, rinsed and drained
• 1/4 cup tahini
• 2 tablespoons ground cumin
• 2 tablespoons Lemon juice
• 1 teaspoon Kosher salt
• freshly ground black pepper
• 4 pitas, split in half

Preparation

1. In a small saucepan, combine garlic and oil. Heat over medium low heat for 4 to 6 minutes or until golden brown and slightly softened. Let cool slightly.
2. In a food processor, combine beans, tahini, cumin, lemon juice, salt and pepper and pulse to chop. With food processor running, add garlic and olive oil and puree until smooth. Add a few tablespoons of water if hummus is too thick.
3. Cut split pitas into quarters and place in a single layer on sheet pan. Spray with cooking spray and broil for 4 minutes or until golden brown and crisp. Serve warm with hummus.