Hummus and pita chips

Hummus is a great Greek appetizer dip, and it is even better with easy-to-make homemade pita chips. You should also take note that both the dip and the chips are easy on the waistline, not to mention the pocket book, and is so simple to make. I started making this appetizer about ten years ago when I learned it was one of my mother-in-law’s favorite snacks. So grab your blender, add your ingredients and get ready to enjoy this great, high in fiber, healthy dip and pita chips that you will soon be calling a favorite as well.

Hummus

• 1 – 19 oz can of chick peas, drained and rinsed
• 4 tbsp of tahini (mix well before using)
• 1 head of roasted garlic (see roasting instructions below)
• 1/2 – 1 clove of fresh crushed garlic (depends on how strong you like it)
• 6-8 tbsp olive oil
• 4 tbsp fresh squeezed lemon juice (add more or less depending on taste buds)
• 1/2 cup + 2 tbsp hot tap water to thin it out
• 3 tbsp fresh chopped parsley
• 1/4 – 1/2 tsp cumin (start with a 1/4 tsp and more to taste)
• Dash of cayenne pepper (optional)
• Sea salt and cracked pepper to taste

In your blender combine all of the above ingredients and blend. Add more hot tap water to thin if necessary. Taste and adjust seasonings as needed. Scrape into serving dish and garnish with fresh chopped parsley (or chives), toasted sesame seeds, cracked pepper and a few dashes of cumin and paprika. Chill until ready to serve.

Roasted garlic

Preheat your oven to 350 degrees.

Slice the top pointed end off a whole head of garlic to expose the tops of the cloves. Place head of garlic on aluminum foil and drizzle olive oil over the top, and sprinkle with a little sea salt and cracked pepper. Wrap tightly and place in your 350 degree pre-heated oven for about 30 – 40 minutes, until the garlic is soft. Let cool. Squeeze out all of the garlic cloves on to a piece of Saran wrap. Wrap up tightly and mash them up by squeezing it between your fingers.

Pita chips

Pre-heat oven to 375 degrees

Take one package of pita bread (white or whole wheat) and cut into small wedges. Take wedges and separate them. Place wedges rough side up on a cookie sheet and drizzle with a little olive oil and season with sea salt and cracked black pepper. Place in oven for 5 – 10 minutes. Watch closely so they don’t burn.

Enjoy!

Added note

You might notice in my ingredient list that some of the amounts vary. The reason for this is that everybody has different taste buds and some may like more of one ingredient compared to the next person. I believe cooking is all about experimenting and recipes are really only a guideline — you can make them into whatever you want them to be! Your comments are welcome.

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