It's a good day for hibernating, watching movies, and munching. Here is one of my favorite homemade snacks for a rainy, chilly weekend.
The chips are super easy and taste so much better than the store-bought kind. The hummus is versatile and can be made spicy with a little cayenne or hot sauce or freshened up by adding in fresh grape tomatoes and red onions, then topping with finely chopped cucumber or fresh herbs.
Whole Wheat Pita Chips
4 Tbsp extra-virgin olive oil
juice of 1 lemon
1 1/2 tsp sea salt
1 clove minced garlic
1 package pocket-style, whole wheat pita bread
paprika
Preheat oven to 325 degrees.
In a large mixing bowl, whisk together olive oil, lemon juice, salt, and garlic. Set aside.
Cut a pita in half. Then cut each half into 3 triangles of approximately the same size. Peel each triangle apart into 2 thin pieces. Continue to do this with all eight pitas. When you have prepped all of your chips, transfer them to the mixing bowl with olive oil mixture. Using clean hands, toss gently together so the pitas are all coated fairly evenly.
Line up in a single layer on a baking sheet or two. Sprinkle paprika lightly over so each piece has a little color. Bake, uncovered, for 25 minutes. Toss chips from the corners into the center and from the center to the outside edges so they are all toasting evenly. Toast about 25 minutes more. Watch them closely. Depending on your oven, the weather, and the freshness of your pita, they may be done quickly or may need fifteen more minutes.
When chips are mostly dry, but not dark brown, turn oven off and leave chips in. Let oven cool with oven door closed and chips in for about an hour. Serve right away with hummus or let cool completely and store in an airtight container for up to two weeks.
While they are toasting, make some hummus!
juice of 1 lemon
1 1/2 tsp sea salt
1 clove minced garlic
1 package pocket-style, whole wheat pita bread
paprika
Preheat oven to 325 degrees.
In a large mixing bowl, whisk together olive oil, lemon juice, salt, and garlic. Set aside.
Cut a pita in half. Then cut each half into 3 triangles of approximately the same size. Peel each triangle apart into 2 thin pieces. Continue to do this with all eight pitas. When you have prepped all of your chips, transfer them to the mixing bowl with olive oil mixture. Using clean hands, toss gently together so the pitas are all coated fairly evenly.
Line up in a single layer on a baking sheet or two. Sprinkle paprika lightly over so each piece has a little color. Bake, uncovered, for 25 minutes. Toss chips from the corners into the center and from the center to the outside edges so they are all toasting evenly. Toast about 25 minutes more. Watch them closely. Depending on your oven, the weather, and the freshness of your pita, they may be done quickly or may need fifteen more minutes.
When chips are mostly dry, but not dark brown, turn oven off and leave chips in. Let oven cool with oven door closed and chips in for about an hour. Serve right away with hummus or let cool completely and store in an airtight container for up to two weeks.
While they are toasting, make some hummus!
Sun-dried Tomato Hummus
1 can chickpeas, drained
2-3 Tbsp fresh lemon juice (or more, as needed)
1 T minced garlic
1/4 tsp ground cumin
1/2 tsp dried oregano
1/2 cup tahini
1 tsp sea salt
extra-virgin olive oil
1 10-12 oz jar marinated sun-dried tomatoes
sweet paprika
Combine chickpeas, lemon juice garlic, cumin, and tahini in a food processor. Puree until very smooth, adding 2 or 3 tablespoons of olive oil as you blend.
When mixture is very smooth, add sun-dried tomatoes with their marinade. Pulse until they are almost blended, but there are still a few small pieces distributed throughout.
Taste and season with salt, lemon, and olive oil, as needed. With a spatula, scrape out into a serving bowl. Drizzle with olive oil and garnish with a healthy dash of paprika. Serve with pita chips and raw veggies.
2-3 Tbsp fresh lemon juice (or more, as needed)
1 T minced garlic
1/4 tsp ground cumin
1/2 tsp dried oregano
1/2 cup tahini
1 tsp sea salt
extra-virgin olive oil
1 10-12 oz jar marinated sun-dried tomatoes
sweet paprika
Combine chickpeas, lemon juice garlic, cumin, and tahini in a food processor. Puree until very smooth, adding 2 or 3 tablespoons of olive oil as you blend.
When mixture is very smooth, add sun-dried tomatoes with their marinade. Pulse until they are almost blended, but there are still a few small pieces distributed throughout.
Taste and season with salt, lemon, and olive oil, as needed. With a spatula, scrape out into a serving bowl. Drizzle with olive oil and garnish with a healthy dash of paprika. Serve with pita chips and raw veggies.
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