Garbanzo Dip with Pita Wedges

1 (15-ounce) can garbanzo beans, drained
½ cup sour cream
2 Tablespoons olive oil
1 Tablespoon lemon juice
¼ teaspoon ground cumin
¼ teaspoon ground red pepper
2 cloves garlic, crushed
2 Tablespoons sesame seeds, toasted
2 Tablespoons chopped ripe olives
2 Tablespoons minced fresh parsley
Garnishes: sliced ripe olives, fresh parsley sprigs
Toasted Pita Wedges

Position knife blade in food processor bowl; add first 7 ingredients, and process until smooth. Stir in sesame seeds, chopped olives, and minced parsley. Transfer to a small serving bowl. Garnish if desired. Serve with Toasted Pita Wedges. Yield: 1½ cups.

Toasted Pita Wedges
6 (8-inch) white pita bread rounds
¼ cup melted butter or olive oil
Kosher salt

Preheat oven to 325° F.

Separate each pita bread into 2 rounds, using a sharp knife; cut each round into 8 wedges. Place on a baking sheet, smooth side down.

Lightly brush pita wedges with butter or olive oil. Lightly sprinkle with Kosher salt. Bake for 10 to 12 minutes, or until crisp and lightly browned. Yield: 8 dozen. (Note: Can be prepared in advance and stored in a zip lock bag).