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I’m a person who would rather graze all day on what I love to eat than sit in front of a big pile of food which usually kills my appetite {unless it’s lobster or oysters}. A good hummus and chips is an example of something that I can munch on that satisfies my belly and it’s healthy. This is one of my favorite recipes that I have been using it for years. It’s been a while since I made it, so this week it was a good snack to enjoy all over again.
Ingredients: {makes 6 servings}
1 (15oz) can chickpeas, rinse and drained
2 cloves garlic
1 lemon juice
1/3 cup of extra-virgin olive oil
Handful of fresh parsley
Salt
Freshly ground black pepper
1tsp dried oregano
6 pitas
Hummus Directions:
Place the chickpeas, garlic cloves, lemon juice, olive oil, and parsley in a food processor. Pulse (until creamy or at a consistency that you prefer). Season with salt and pepper, to taste.
Pita Chips Directions:
*Preheat Oven to 400 degrees F.
1. Cut pitas like you would a pie. Cut into 8 small wedges.
2. Arrange the pita pieces on a large baking sheet.
3. Drizzle with olive oil, dried oregano, sprinkle with salt and pepper.
4. Toss all ingredients together, then spread all the pitas on to the baking sheet.
5. Bake for 10-12 minutes, or until golden in color and toasted.
Then serve the pitas alongside the chickpea dip at room temperature.
TIP: White Cannelloni beans, butter beans or any other kind of beans really can be substituted for the chickpeas if you wanted to change things up once in a while.