It's starting to feel chilly around here and I don't like it one bit. I'm not ready to say goodbye to summer! I want to do more BBQ's and picnics. The photo above was taken in July when we had our first and only picnic this year at Discovery Park in Magnolia. I believe the park is the largest in Seattle. We didn't explore much due to time constraints (we got there at 7pm), but we did manage to find a nice spot overlooking Puget Sound to have our picnic. I made pita chips and hummus to accompany our sandwiches and they were so addictive. Who needs to buy pita chips when you can make it at home yourself? You just need pita bread and a few basic ingredients. Same with the hummus and they go so well together.
Parmesan Garlic Pita Chips
Ingredients
4 whole wheat pitas
2-4 T olive oil
1 tsp garlic powder
1 tsp Italian seasoning
Grated parmesan cheese
Directions:
Preheat oven to 400° F. Cut the pita rounds into 8 wedges. Toss the pitas with olive oil, parmesan, garlic powder, Italian seasoning, salt and pepper if desired, and place on baking sheet. Bake until golden brown and crisp, about 8-10 minutes. Monitor the pita chips in the oven because they burn easily. Remove from oven and let cool.
Roasted Red Pepper Hummus
Adapted from All RecipesIngredients:
1 can garbanzo beans, rinsed and drained
1 (4 oz) jar roasted red peppers
3 T lemon juice
1 1/2 T tahini
1 T olive oil
2 clove garlic
1/2 tsp ground cumin
1/2 tsp cayenne pepper
1/4 tsp salt
In a food processor, puree the chickpeas, red peppers, lemon juice, tahini, olive oil, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is smooth. Make sure to scrape the mixture off the sides of the food processor in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour.
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