I make this hummus for the appetizer table and serve it with my herb toasted pita chips (recipe follows). It also makes a great lunch, spread in a warm pita pocket with sliced tomatoes and cucumber, red onion, and feta cheese.

(image: cookingdonelight.com)

Roasted Red Pepper and Black Olive Hummus
Diana Santospago, Inn at Isle au Haut

1 can chick peas, drained, reserving the liquid
1 roasted red pepper (either roast your own or one from a jar will do)
¼ cup pitted nicoise or Kalamata olives
¼ cup sesame tahini
7 or 8 sprigs of flat leaf parsley
Juice of 1 lemon
3 Tablespoons chopped fresh chives
1 large garlic clove, crushed
Salt and freshly ground pepper to taste

Place all ingredients in a food processor and pulse to combine. Turn the machine on and process to a paste, adding about 4 Tablespoons reserved bean liquid to reach the desired consistency.

Makes 2½ cups.

Herbed Pita Chips
Heat oven to 350°.

4 loaves whole wheat pita bread (1 package)
½ cup extra virgin olive oil
1 clove garlic, finely minced
½ teaspoon onion powder
¼ teaspoon red pepper flakes
¼ teaspoon dried thyme
¼ teaspoon dried basil
½ teaspoon coarse salt
Fresh ground black pepper
1 Tablespoon sesame seeds

Cut the pita breads in half and in half again. Cut each triangle in half and separate the pieces. Arrange on a baking sheet with the inside of the bread facing up. Combine the olive oil with the garlic, herbs, salt and black pepper to taste. Brush the pita chips generously with the seasoned oil. Sprinkle with sesame seeds. Bake until crisp, about 10-12 minutes. You will need to use two baking sheets or you can bake them in batches. Watch them closely as they go from not quite done to burned very quickly.

Diana Santospago is the chef and innkeeper of The Inn at Isle au Haut.