Sometimes when you're thinking about what to serve at a party, you want to offer something new and different, rather than turning to your time-tested recipes that you've collected through the years. I know that when I'm in that frame of mind, I'm looking for something that will be attractive, unique, and a conversation piece--in a good way! And, of course, it needs to be economical!
A wonderful, Middle Eastern dip that I came across is Roasted Garlic Hummus with homemade spiced Pita Chips. It is a great break from the usual, yet the flavors are easy to take a liking to...in all, it's some very delicious eatin'!
I've tried several Hummus recipes, but this one, with my tinkering, has become an absolute favorite. If you're not big fan of garlic, I suggest you decrease or eliminate the amount of raw garlic (but the roasted garlic is mild in flavor--it really is a wonderful addition!)
Here's how to make the pita chips (I adapted to go well with the Hummus):
12 pita bread pockets
olive oil cooking spray
1/4 t pepper
3/4 t garlic powder
1/2 t basil
1/4 t onion powder
1/4 t marjorum
1/4 t salt
Preheat oven to 375 degrees Fahrenheit. Spray both sides of the pita pockets liberally with olive oil cooking spray. In a small bowl, combine all other ingredients. Lightly sprinkle both sides of the pita bread with herb and spice mixture.
With kitchen scissors cut the pita bread into pie shaped pieces, as big or as small as you'd like. Arrange pieces on 2 ungreased cookie sheets.
Photo Copyright 2008 Domestic Legacies
Bake for about 7 minutes, or until lightly browned. Keep a close eye on the chips-they burn easily!
Instead of using olive oil cooking spray, you can use 1/2 cup extra virgin olive oil and mix the spices in before drizzling on the pita bread. I just find that it's less messy for me to use the cooking spray.
Yum!....
Photo Copyright 2008 Domestic Legacies
Now, for the incredible Roasted Garlic Hummus:
1 small head garlic, roasted (see below for instructions)
1 (15 oz) can cooked chickpeas, (also known as garbanzo beans), drained and rinsed with water.
1/2 cup tahini (Tahini is sesame seeds that have been ground to the consistency of peanut butter, often found at gourmet or health food stores in the peanut butter section.)
1/3 cup fresh lemon juice (approx 2 lemons)
1 medium sized clove raw garlic, minced finely
1/4 t sea salt
1/4 cup water
extra virgin olive oil, paprika, and dry parsley for garnish
Photo Copyright 2008 Domestic Legacies
Preheat oven to 325 degrees Fahrenheit. Roast the head of garlic by slicing off the top 1/3 of the head, place in small oven-proof container, and add water to cover bottom 1/3 of garlic head. Drizzle garlic with a little extra virgin olive oil and cover with aluminum foil. Bake for 1 hour. Cool.
Photo Copyright 2008 Domestic Legacies
Add all ingredients, except garnishes, to a food processor and process until very smooth (2-3 minutes). If necessary, add a tiny bit more water to make a dipable consistency. Place in serving bowl and top with extra virgin olive oil, paprika and parsley. Cover and refrigerate until ready to serve
Photo Copyright 2008 Domestic Legacies
Colorful and delicious!
Copyright 2008 Domestic Legacies
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