Perfect for Super Bowl Sunday – and a great healthy snack at any time – hummus is a Middle Eastern dip, served here with veggies and pita bread.

HUMMUS
Blue * serves 8

2 cans of organic garbanzo beans, drained but with liquid reserved
1/4 cup of tahini
3 Tablespoons fresh lemon juice
3 large garlic cloves, coarsely chopped
salt & pepper
dash of allspice
olive oil

Put beans, half the reserved liquid, tahini and lemon juice in food processor. Blend just until chunky but not smooth. Drop in garlic chunks and and several shakes of salt and pepper. Process until very smooth, adding more reserved liquid if necessary. Taste and adjust salt or lemon juice accordingly. Then scoop into shallow bowl, drizzle with olive oil, and very lightly sprinkle the allspice over the top to garnish. Enjoy with veggies (carrots, celery, red or green pepper, cucumber, jicama, sugar snap peas, cherry tomatoes, etc.) and/or whole wheat pita bread or chips.

PITA CHIPS
Blue * serves 8

1 package whole wheat pita bread
olive oil
herb salt (or salt)

Preheat the oven to 400F. Line a cookie sheet with parchment. Use a knife or pizza cutter to cut the pita bread into sixths. Separate each sixth in half along the outside seam, and place on the cookie sheet with the inside facing up. Spritz lightly with olive oil, and sprinkle with herb salt. Bake for 8-12 minutes or until crisp. Serve with hummus.

This entry was posted on Thursday, January 29th, 2009 at 4:54 pm and is filed under Menu suggestions, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.