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Spicy Hummus 
A spicier version of the classic hummus, serve with Toasted Pita Chips, (below) as an appetizer with the Harvest Sangria. 

1 1lb. can chick peas, drained, rinsed 
1-2 Tbs. extra virgin olive oil 
1/8 cup vegetable broth, or water 
4 cloves of garlic, crushed 
� cup natural peanut butter 
1 Tbs. finely chopped red onion 
1 jalapeno or chili pepper, seeded, chopped fine 
juice of 1 lime 
� tsp. curry powder 
� tsp. chili powder 
pinch cayenne pepper 
sea salt and freshly ground white pepper 
2 scallions, chopped, for garnish, if desired 

Place the chick peas, olive oil, broth, tahini, and seasonings into a blender or food processor. Cover and puree the hummus until it is a creamy consistency. Taste for seasoning adjustments, adding more lemon, or spices as desired. 
Spoon into a country style crock, and serve as an appetizer with Toasted Pita Chips, or fresh crisp carrot sticks. 
Serves 6-8  

Toasted Pita Chips 

1 to 2 pita breads per person 
olive oil spray  
grated Parmesan cheese, optional 

Preheat your oven to 400 degrees. 
Slice the pita breads into triangular pieces and place on an oiled baking sheet. Spray with olive oil and sprinkle with Parmesan, if desired. Bake at 400 degrees for 10 minutes or until the triangles are browned and crispy. Toss in a rustic basket lined with a harvest colored cloth (or napkin).