Thursday, January 6, 2011


By: Karina Hollingsworth

16 oz. can chick peas, drained and rinsed
1/4 cup vegetable oil
1/2 cup fresh lemon juice (or less)
Salt/pepper to taste
3/4 cloves fresh garlic, crushed (or less)
2 TBS tahini (or less, for thicker consistency)

Blend chick peas in blender to form puree; add lemon juice and oil--continue blending; stir in garlic and blend few seconds more
In separate bowl, stir tahini until smooth (oils can separate in container and need mixing)
Add tahini to blender and puree few more seconds; allow one or 2 days for flavors to mellow

Pita Chips

Whole wheat pita bread
Olive oil

Cut pita bread into small triangles and separate front from back (to double the amount and allow the now-thinner pita bread to bake to a better crispiness); drizzle with olive oil and bake at 350* for about 5 minutes; after first 5 minutes, flip pita chips over to continue baking for an additional 5 minutes - be careful to watch them to prevent burning, and enjoy!

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