Hummus and Pita Chips

 Ingredients

1 can of chickpeas or garbanzo beans

3-5 tablespoons lemon juice (depending on taste)

1 1/2 tablespoons tahini

2 cloves garlic, crushed

1/2 teaspoon salt (Himalayan pink sea salt)

2 tablespoons olive oil

Spices: pinch of garlic powder, pinch of onion powder, pinch of cumin

Process

First, drain the chickpeas and set aside about ¼ cup of liquid from the can. Combine all ingredients in food processor except for liquid. After stirring, add the liquid from the chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.

This is a simple process, and it is easy to add variety to the hummus. For a spicier hummus, add a pinch of cayenne pepper or red pepper flakes and sun-dried tomato. I am currently experimenting with varieties of this original hummus, so stay tuned!

I also make my own pita chips, which is a simple, quick process and a great use of those extra pitas that are sitting in the cupboard. Simply cut the pitas in half so they are no longer pockets. Then, using a pizza cutter, slice the pitas into chip-sized pieces. Place pieces in one layer on a baking sheet. Drizzle with olive oil and sprinkle with sea salt, black pepper, garlic powder, and dill. Bake in the oven (at 350 degrees) for 15 minutes or until the pieces are crunchy and golden on top. 

Mini BLT's: Vegetarian Style!

It is time to enjoy the flavor of bacon without the meat! In listing the ingredients below, I include my personal preference for specific brands or varieties. In my kitchen, we are looking for ways to cut calories without cutting flavor, and keep costs minimal. 

Ingredients

pint of grape tomatoes 
1/4 c. mayo (made with canola)
1/4 c. vegetable cream cheese (1/3 less fat- Philadelphia)
          chives, diced
          Bacon-flavored pieces (McCormick)
Spices: heavy on garlic and dill, light on cilantro (gives it a kick), salt, pepper, parsley
 (recommend Himalayan Pink Sea Salt- freshly ground)

Process


Cut grape tomatoes length-wise in half and scoop out the middle of each piece. This will leave you with two "canoes" from each tomato. Place tomato face down on a paper towel to drain additional juices.

Meanwhile, mix other ingredients together- creating the filling. I do not measure my spices as I make this, I look at the color and smell. I like to see a lot of green on top before I mix it all together. 

Once the mix is finished, stand up the tomato "canoe" and scoop the mix into the tomato. As I was eating this deliciousness, I decided the next time I make this I will try something crunchy to top it with- such as a bagel chip or croutons. 

This platter was devoured in less than five minutes after placing it on the table.