Enjoy your Wednesday…I’m enjoying mine Unplugged, heading out of town for a surprise birthday celebration this evening so I won’t be cooking today. That happens on occasion. A couple months ago we decided to have a fun night for the grandkids and go to Chuck E. Cheese’s instead of having dinner at home. The kids had a great time, as did we all, but it was interesting how much I missed my day of cooking.
Today’s recipe is a favorite hummus, delicious with fresh-baked pita chips.
QUOTE OF THE WEEK
"Do not try to be anything but what you are, and try to be that perfectly." ~ St. Francis de Sales
RECIPE(S) OF THE WEEK
ROASTED RED PEPPER HUMMUS
recipe from real food, summer 2007
1 (15-oz) can chick peas, rinsed and drained
1/3 cup roasted red peppers from a jar, drained
1/4 cup tahini
1-2 Tbsp. lemon juice (1 lemon)
1 1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp cayenne pepper
2 cloves garlic
2 T. minced fresh flat leaf parsley
Add all ingredients except parsley to food processor and process until smooth. Stir in parsley. Serve with pita chips.
FRESH-BAKED PITA CHIPS
Pita package
Olive oil
Dried Italian seasoning
Salt
Preheat oven to 400 degrees F.
Cut each pita into 8 wedges, arrange on baking sheet. Drizzle with olive oil, sprinkle with Italian seasoning and salt. Bake until toasted and golden, 8 – 12 minutes. Yummy served warm!
