My dad and stepmom are in town this week. We are having lovely weather for November, mid-70s and sunny. The fall colors are pretty and we are really enjoying our visit.
My parents like to eat supper a couple hours earlier than we do; we don’t usually eat until around 7:00 because that’s when Craig gets home. So when they’re here, they need a late afternoon snack to tide them over.
Yesterday we made pita chips and hummus…so yummy, good for you, and easy to do.
For the pita chips, preheat your oven to 400*. Cut the pitas (I like whole wheat) into wedges; use kitchen shears to make the job easier. Pull them apart so they are a single layer. Lay them on a foil-lined cookie sheet, spray with olive oil cooking spray, and sprinkle with coarse sea salt. Bake for 7 minutes, or until slightly browned and crispy. Watch carefully, as there’s a fine line between done and burned.
I use this tahini-free hummus recipe I found on allrecipes.
- 1 (15 ounce) can garbanzo beans, drained, liquid reserved
- 2 ounces fresh jalapeno pepper, sliced (I omit this)
- 1/2 teaspoon ground cumin
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- In a blender or food processor, combine garbanzo beans, jalapeno, cumin, lemon juice, garlic and 1 tablespoon of the reserved bean liquid. Add more of the liquid as necessary for blending to a smooth consistency.
The nutritional information says the hummus has 3 calories and 0 fat and cholesterol per serving, and of course it has protein and fiber.
This is a delicious and healthful snack, no guilt involved!