Herb Rubbed Pitas Food

HUMMUS WITH HERBED PITA CRISPS

Steps:

• For the pita crisps: Preheat the oven to 400 degrees F. In a food processor, combine the butter and herbs and pulse until well combined. Spread the herb butter onto the pita slices. Sprinkle with salt and bake until crisp, about 10 minutes.
• Meanwhile, for the hummus: In a food processor, combine the drained chickpeas, garlic, lemon juice, tahini and cumin. Pulse until smooth. With the food processor running, add the olive oil in a steady stream. Season with the salt and puree until very smooth. If the mixture is too thick, add 2 tablespoons at a time of the reserved chickpea juice until desired consistency.

HERBED PITA CHIPS

Steps:

• Place pita breads on an ungreased baking sheet; brush with butter. Combine basil and thyme; sprinkle over pitas. Cut each into eight wedges. Bake at 400° for 8-10 minutes or until crisp.

GARLIC & HERB PITA CHIPS

Steps:

• 1. Position oven racks in middle an lower third of oven; preheat oven to 350. Coat 2 large baking sheets with nonstick cooking spray.
• 2. Cut pitas into (8) wedges each and separate each wedge at the fold. Place the pita wedges, rough-side up, in an even layer on the prepared baking sheets.
• 3. Brush with oil and sprinkl with Italian seasoning, garlic powder and salt.
• 4. Bake the pita wedges, switching the bakin sheets halfway through, until golden and crispy. (6-10 min. depending on the thickness). Enjoy!

HERB-RUBBED PITAS

Steps:

• Preheat oven to 375 degrees. Stir herbs together in a small bowl. Season with salt and pepper, and whisk in oil. Rub over pitas, and cut each into triangles.
• Bake pitas on baking sheets until crisp and just golden, 10 to 14 minutes.

ROASTED-EGGPLANT DIP WITH GREEK YOGURT

Steps:

• Using tongs, cook eggplants one at a time over the flame of a gas burner (or a grill), turning as skin chars and bubbles, until completely soft, about 15 minutes. (If eggplant doesn't soften, finish cooking on a baking sheet in a 375-degree oven.) Let stand until cool enough to handle, about 15 minutes. Peel off charred skin and discard. Coarsely chop the eggplants, and place in a colander to drain, about 1 hour. Finely chop, and transfer to a bowl.
• Using a chef's knife, press flat side of blade back and forth across garlic and 1 1/2 teaspoons salt to make a paste. Mix into eggplant. Stir in oil. Mix in yogurt and lemon juice, and season with salt and pepper. (Dip can be refrigerated, for up to 1 day.) Drizzle with oil before serving.

GARLIC-HERB PITA TOASTS

Steps:

• Cooks Tip: For the best results, use a baking sheet that is not too dark for this recipe; otherwise, watch the pita bread carefully as it burns easily.
• Preheat oven to 500°F.
• Separate each pita quarter into 2 pieces.
• Arrange in a single layer, rough side up, on an ungreased baking sheet.
• Brush evenly with the oil.
• In a small bowl, combine the parsley, chives, and garlic.
• Using your fingers, distribute the herb mixture evenly over the pita quarters.
• Sprinkle evenly with coarse salt.
• Bake on the top rack of the oven for 3 to 5 minutes, or until the pita quarters are nicely toasted.