Seed/Nut Free Pesto Hummus & Spicy Pita Chips
SEED/NUT FREE PESTO HUMMUS
1 (15-ounce) can garbanzo beans or chickpeas, rinsed and drained
1/2 cup fresh basil leaves.
1/3 cup grated parmesan cheese.
1/4 – 1/2 cup olive oil (depending on how creamy you want it to be)
2 tbsp water
1 clove garlic, crushed
1 lemon, juiced
1/2 tsp ground cumin
¼ tsp coriander
½ tsp coarse kosher salt
Dash paprika, for garnish
In a food processor, combine garbanzo beans, water, garlic, lemon juice, cumin, salt and oil. Process for 2 full minutes, until mixture is smooth and creamy. Transfer to serving bowl and garnish with dash of paprika. Serve with a variety of veggies (celery, carrot, cucumber, zucchini etc and pita for dipping.
SPICY PITA CHIPS
These yummy chips are great with hummus, guacamole or any dip
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
3 whole-wheat or regular pitas, cut into 1/8's
Preheat oven to 350 degrees F. Combine olive oil and all spices in a large bowl. Add pita wedges and toss to coat, Spread in 1 layer on a baking sheet and bake for about 15 minutes, tossing once, or until pita is brown and crisp. Cool completely before serving.