Hummus Two Ways with Homemade Pita Chips

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I’m so excited that football season is just around the corner!  What I love most about NFL Sundays has to be the license to pig out all day long.  Just a few more weeks, and we get to trade in our bathing suits and sundresses for roomy sweatshirts, jerseys, and sweaters.  Who’s ready?

Unfortunately, we are still in preseason.  Preseason = still bikini weather = don’t grab the third plate of meatballs just yet.  So, since we are still attempting to keep a little trim for a few weeks, I am sharing my hummus recipe that I posted recently    as my first Game Day Treats recipe for my fellow football fans.  

Let’s get our snack on and enjoy some preseason entertainment, shall we?


Roasted Red Pepper Hummus

  • Servings: 4
  • Time: 15 min
  • Difficulty: easy
  • Print

from http://www.inspiredtaste.net

Materials:

  • Food processor
  • A measuring cup
  • Measuring spoons
  • Rubber spatula

Ingredients:

  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice about 1 large lemon
  • 2 tablespoons olive oil, plus more for serving
  • two cloves (1 T) of garlic, minced
  • 1 teaspoon ground cumin
  • Pinch cayenne pepper (optional)
  • One 15-ounce can chickpeas (aka garbanzo beans), drained and rinsed, with liquid preserved *
  • 3/4 cup jarred roasted red peppers
  • 1 tsp kosher salt
  • 1-2 tsp black pepper (to taste)

Directions:

  1. In your food processor, combine tahini and lemon juice.  Blend for 2 minutes, pausing half way through to scrape down the sides.
  2. Add your olive oil, garlic, cumin, and cayenne pepper to your mixture, and blend for another minute.  Scrape down sides.
  3. Add your drained chick peas, salt, and pepper to your mixture.  Mix well for about 2 minutes.  Scrape down. 
  4. Pat-dry your roasted red peppers.  Chop into 1-2 inch pieces, and add to the food processor.    Blend for 1 to 2 minutes, until smooth and consistent color.

*NOTE:  Use your reserved liquid if your hummus seems too dry or too thick.  Add in small amounts (about a tablespoon at a time) and blend well, until desired texture

  1. Use your spatula to fold your hummus into a serving bowl.  Lightly drizzle olive oil over the top. 
  2. Enjoy with pita or fresh veggies!

Uber-Garlicky Hummus

  • Servings: 4
  • Time: 15 min
  • Difficulty: easy
  • Print

Materials:

  • Food processor
  • A measuring cup
  • Measuring spoons
  • Rubber spatula

Ingredients:

  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice about 1 large lemon
  • 2 tablespoons olive oil, plus more for serving
  • five cloves (2 ½ T) of garlic, minced
  • Pinch cayenne pepper (optional)
  • Pinch onion powder (optiona)
  • One 15-ounce can chickpeas (aka garbanzo beans), drained and rinsed, with liquid preserved *
  • 1 tsp kosher salt
  • 1-2 tsp black pepper (to taste)

Directions:

  1. In your food processor, combine tahini and lemon juice.  Blend for 2 minutes, pausing half way through to scrape down the sides.
  2. Add your olive oil, garlic, cumin, and cayenne pepper to your mixture, and blend for another minute.  Scrape down sides.
  3. Add your drained chick peas, salt, and pepper to your mixture.  Mix well for about 2 minutes.  Scrape down. IMG_1992

*NOTE:  Use your reserved liquid if your hummus seems too dry or too thick.  Add in small amounts (about a tablespoon at a time) and blend well, until desired texture

  1. Use your spatula to fold your hummus into a serving bowl.  Lightly drizzle olive oil over the top. 
  2. Enjoy with pita or fresh veggies!

[/recipe]

Homemade Pita Chips

  • Servings: 4
  • Time: 15 min
  • Difficulty: easy
  • Print

Materials:

  • Baking sheet
  • Knife
  • Cutting board

Ingredients:

  • 4 pitas
  • 1/2 c olive oil
  • sea salt

Directions:

  1. Preheat oven to 375 degrees.
  2. Lightly grease a large cookie sheet.
  3. Cut pita into sixths or eighths, depending on preference.  Spread out pieces on cookie sheet.
  4. Liberally (not lightly, this is key!) oil both sides of each piece.  Lightly sprinkle with sea salt.IMG_1989
  5. Bake for about 10-12 minutes, or until just brown.  IMG_2017
  6. Allow to cool.  Enjoy!


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One thought on “Hummus Two Ways with Homemade Pita Chips

  1. Pingback: Wholly Guacamole! | PB and Jenni

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