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.

Make hummus:

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.

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