Hummus Inspired Veggie Dip W Garlic Pita Chips Food

WHITE BEAN DIP WITH PITA CHIPS

Steps:

• Preheat the oven to 400 degrees F.
• Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
• Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
• Serve the pita toasts warm or at room temperature alongside the bean puree.

LAYERED HUMMUS DIP

Steps:

• Spread hummus into a shallow 10-in. round dish. Layer with onion, olives, tomatoes, cucumber and cheese. Refrigerate until serving. Serve with pita chips.

HUMMUS WITH PITA CHIPS

Steps:

• In food processor or blender, place beans, reserved bean liquid, tahini, 1/4 cup oil, the lemon juice, garlic, table salt and pepper. Cover; blend on high speed, stopping blender occasionally to scrape down sides, until smooth. Spoon dip into serving dish. Sprinkle with parsley.
• Heat oven to 375°F. Brush both sides of each pita bread with 1 tablespoon oil. Cut each pita bread into 8 wedges; separate wedges to make 16 wedges for each pita bread. Places wedges, oil sides up, on ungreased cookie sheets. Sprinkle with kosher salt.
• Bake 10 to 12 minutes or until pita chips are crisp and lightly browned. Serve with hummus.

GREEK HUMMUS DIP WITH VEGGIE DIPPERS

Steps:

• In medium bowl, mix hummus, yogurt, feta cheese, lemon peel and lemon juice.
• Spread on shallow serving plate or pie plate. Top with tomato, green onions and olives. Place cucumber slices and red pepper squares alternately around hummus.
• Serve with pita chips.

HUMMUS INSPIRED VEGGIE DIP W/ GARLIC PITA CHIPS

Steps:

• Put the carrots into a food processor and blitz for about 30 seconds. You are really only looking to get them started in breaking up since they are harder than the rest of the ingredients.
• Add the chickpeas, spinach, cilantro, garlic gloves, lemon juice and sesame oil. Also add the salt at this time but go with the idea that less is more and you can add the full amount if you need it.
• Process for about a minute, just until everything is combined and chunky.
• Continue to process while slowly pouring in the olive oil.
• Keep processing until smooth. This took me about 5 minutes with a bit of pulsing action now and then but my machine isn't all that powerful.
• Either serve straight away or chill until ready.
• For Garlic Pita Chips:.
• Preheat oven to 400 degrees.
• Tear the pitas into rough chunks. I usually try to aim for triangles but the whole point is to be rustic looking so don't worry about whatever shape they end up being.
• Pour the olive oil into a ziplock bags.
• Crush garlic cloves and add them to the bag. These days, I actually grate the garlic with a microplane grater because it appears to get a bit more punch out of the garlic.
• Swish the oil around in the bag to mix in the garlic.
• Put the pita chunks into the bag, seal and shake well to get all the chunks coated in the oil.
• Spread on a baking tray and scatter over the salt.
• Bake for about 10 minutes or until they are starting to go golden and crisp up.
• Serve with dip.