Thursday, August 25, 2005

Possibilities are endless.....

This is a great and healthy recipe, that you can serve as a dip when entertaining, tailgating, in a lunchbox, as a pita sandwich....


1 15 ounce can of chick peas
1 tablespoon olive oil
1/4 cup water
Juice of 1/2 lemon
1/2 teaspoon salt
1/4 teaspoon paprika (optional)

Combine all of the ingredients in the bowl of a blender or food processor and blend until smooth. Spoon into a bowl, and for a little extra flair sprinkle with paprika. Serve with pita, or raw vegetables.


1/4 cup butter or margarine
1-1/2 teaspoons minced garlic
1/4 teaspoon freshly ground black pepper
4 whole wheat pitas, cut into triangles or strips.

1. Heat oven to 400 degree F. Melt butter in saucepan over low heat with garlic and pepper. Brush on pita halves. Cut each half into 6 wedges and place buttered side up on cookie sheet.Bake 10 minutes or until toasted. Cool. Makes 4 dozen.
Make-Ahead Tip: Prepare pita chips. Wrap; store at room temperature up to 2 days.

No comments: