Just having a fun afternoon experimenting with scarves. Hey, it's important! Well, eventually all that folding and whipping around and tying up had me hankerin' for a hearty snack.
This Badu (pre-enormous ‘fro) / Bedouin look put me in mind to make hummus. Why make hummus, you might ask, when one can buy it pretty cheap at any corner market. Well, because this is the best hummus you will ever eat. This recipe is from La Dolce Vegan by Sarah Kramer. Page 62. You’ll find yourself whipping a batch up at the drop of a hat. Because it’s so easy and so impressive. Serve as a dip for pita chips and vegetable sticks. That’s a grrrrrrrrrrrrrrrreat lunch!
First, prepare your pita crackers
Preheat the oven to 350 degrees.
Spray oil a cookie sheet. You may need two sheets
Cut a package of pita the way you like ‘em (triangles, strips) and spread them on the oiled cookie sheet in one layer.
Spray the pitas with oil.
Sprinkle with your favorite seasoning for such a thing. I use cumin and salt.
Bake 10 to 15 minutes in the pre-heated oven until they’re hardened like crackers.
Make your Roasted Red Pepper Hummus
1 can garbanzo beans /chickpeas, drained and rinsed
¼ cup tahini
3 garlic cloves
½ cup roasted red peppers, drained (find a jar in the pickle section of your grocery store)
2 Tablespoons balsamic vinegar
2 Tablespoons apple cider vinegar
½ Tablespoon tamari
¼ cup oil (e.g., flax, olive)
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon salt
½ teaspoon dried oregano
In a food processor, combine all ingredients and blend until smooth. Makes about 2 cups.
