Thursday, June 26, 2014
Cooking From the Garden - Hummus, Pita and Vegetables
We love this fresh, light summer meal. I love that it includes so many vegetables my kids will eat.
Cut fresh vegetables and arrange on plate; red peppers, cucumbers from the store. Green peppers and tomatoes are from a friend's garden. Sprinkle with sea salt and pepper.
Heat olive oil in a frying pan. Toast pita bread one at a time on each side (you may need to add a little oil in between). Remove to cutting board to cool, then cut into triangles. Sprinkle with sea salt and pepper.
2 T. olive oil
2 T. fresh lemon juice
1 generous T. Tahini
1 clove of garlic, cut into pieces
1/2 t. kosher salt
15 oz. can of chickpeas, drain and reserve 1/4 C. liquid
Combine ingredients except garbanzo bean liquid in a blender. Blend, adding bean liquid as needed.