Mediterranean Hummus and Pita

One large red pepper
1 tsp canola oil

Heat oven broiler to high. Toss the pepper (whole) in the canola oil. Place the oiled pepper on a cookie sheet. Broil in oven with broiler on high, turning the peppers every 30 or 40 seconds, until the pepper is charred with the skin turning black. Transfer pepper to a bowl and cover with plastic so that it steam a bit and cools, approximately one hour. Once cooled, peel skin off pepper with paper towel. Slice and take seeds out. Dice pepper slices and set aside as topping to enjoy with hummus and pita. 


Chef Rex Turner from Toyota Stadium returns to Good Day to make Mediterranean hummus. The new season for FC Dallas starts tomorrow with a new menu for fans at the stadium in Frisco.

Mediterranean Hummus and Pita

2 16 oz cans chickpeas/garbanzo beans (drained) 
¼ Cup extra virgin olive oil
1 Tbs chopped garlic 
Juice of one half lemon juice
½ tsp cumin
¼ tsp cayenne pepper
2 Tbs tahini
Kosher salt to taste
black pepper to taste 

Place drained chickpeas in food processor.  Add olive oil and chopped garlic and purée until blended and smooth. Add all other ingredients and blend until incorporated.  Add salt and pepper to taste.

Roasted Red Peppers