This is a quick little snack that’s easy to throw together and dirt cheap when you need an appetizer that most anyone can enjoy. My kids – allergic and not – go crazy for this and it keeps well in Autumn’s lunchbox.
I wanted to share it because its the perfect thing to make for a summer party. We’ve hosted an annual art exhibit at our home for over 10 years and this is always a favorite – I make them all day and they disappear as fast as I can put them out. Sorry gang, the chips have wheat, but you could make the dip and serve it with some veggies, apples, gluten free pretzels, or rice crackers.
3 whole wheat pitas
Preheat your oven to 400°. Line your baking sheet with parchment if desired. Cut the pita bread into triangles and separate the layers. Lay the triangles rough side up on the baking sheet and spray or brush lightly with olive oil. It’s okay to crowd as many as you can fit on your sheet. Sprinkle with salt, pepper or your favorite seasonings. These were made with garlic, salt, lemon pepper and fresh ground fennel seeds. I’ve made these with basil, red pepper flakes; curry and lemon zest; course salt and balsamic; sesame and ginger; Za’atar and lemon zest… what ever combos you like together will work here. Cook until they are just crisp- about 10 minutes, but watch carefully. They will get slightly crispier as they cool, but they are best right out of the oven.
This will make one batch – or one baking sheet loaded with chips. You can cut and separate your pita ahead of time, freeze it in bags, then thaw it when you need it. This is a good way to use those pitas that accidentally rip open when you try to use them for sandwiches.
White Bean Hummus
15 oz. can of cannellini beans
1/2 Teaspoon salt
1 Clove garlic crushed
2 TB olive oil + extra for drizzling on top
1 TB lemon juice
1 TB cilantro or other fresh herb of choice – basil, chervil, Italian parsley
Rinse and drain your beans to remove the salty liquid they are canned in. Add all the ingredients to your food processor and blend until smooth. Test for taste and add more lemon juice or salt to your liking. Drizzle a bit of oil on top of the dip before serving and sprinkle with herbs if you wish. For those who can’t include the lemon, you could use a little splash of balsamic vinegar instead.