Welp, it’s Mon. I have lots of things that I need to give out. So let’s simply get to it!
1. I got an iPhone. My entire life has officially changed… I don’t know whether it’s for the better since I’m pretty obsessed. This weekend my godson downloaded like 5 ninja apps. He also browse my texts. Yes, quite amusing. Oh and obviously I will have Instagram I basically just take photos of food, brownish butter, and issues that don’t matter. SO COOL, right? Wrong.
3. My birthday is in like, a month and 10 times… but who’s keeping track of? ANYWAY due to this immediate holiday approaching, I must start considering what I really want to do. I have concluded that I need an incredible food, followed by a HOMEMADE pumpkin pie served with true whip cream. Really, it’s all I’d like. Or a trip to Greece. Either one would work.
My basil herb is still producing large leaves, so I decided that it was time to use them up. Holy italian-hummus-love that is Great. The basil, garlic, and white bean hummus makes an ideal appetizer and it is fairly great on almost anything.
Hummus on sandwiches. Hummus for breakfast time. Hummus snacking is completely good. I would know, I dipped carrots, snowpeas, and every veggie imaginable inside it. At one point I contemplated putting it on the granola club, but decided which was taking it too far. But I have no idea. It might still happen.
Oh and the complete making your personal pita chips thing? Probably the easiest thing you could ever do. I usually buy the 100 calorie whole wheat grains pita bread. American Bagel makes an incredible high-fiber, lower-carb pita bread, but feel absolve to make use of any you prefer!
So how would you make homemade pita potato chips?
It’s very easy! All you do is cut your pita into 8 wedges (or triangles), place them in a bowl having a bit of olive oil and toss to LIGHTLY layer the pita potato chips. Alternatively, it is possible to always use olive oil cooking food spray. Next, season your pita chips however you desire. I time of year mine differently every time. Frequently I use garlic sodium and cumin or cinnamon and sugar; for the little bit of kick I love chili powder along with a drizzle of refreshing lime juice. It really just depends what you’ll be serving them with! Once you have your potato chips seasoned to your preference, all you need to do is usually bake them the range at 375 degrees F for approximately 8-10 mins or until they are crisp and golden, turning once halfway through baking time.
They turn out a golden brown, crunchy, and unlike any store-bought pita chip! Believe me, you’ll be addicted!
I also have an extremely big announcement just around the corner, so stay tuned!
In the meantime, get the healthy snack on.
1 tablespoon of olive oil, or essential olive oil cooking spray
1 teaspoon salt
1 (15 ounce) may of cannellini beans, drained and rinsed
4 cloves of garlic
1/2 teaspoon salt
4-6 large basil leaves
3 tablespoons olive oil, plus extra for drizzling on top
Preheat oven to 375 levels F.
Cut each pita into 8 wedges. and place wedges in a large bowl. Drizzle with 1 tablespoon of olive oil or squirt with essential olive oil cooking aerosol and lightly toss to coat. Sprinkle 1 teaspoon sodium around wedges adding other spices if desired; toss once again to coat.
Arrange with an ungreased baking sheet and bake about 8-10 moments, until pita potato chips are golden brown. Flip over once halfway through baking. Cool on pans.
Meanwhile to create your hummus: combine beans, garlic, lemon juice, basil, salt and pepper within the bowl of a food processor. If you have any inquiries pertaining to where and the best ways to use vegan stuffed zucchini boats recipe, you can contact us at our web site. Pulse once or twice until the mixture looks somewhat cut. Add the 3 tablespoons of olive oil as the machine continues to be running. Let procedure until the combination is creamy.
If the mixture is apparently too thick, add in a teaspoon of drinking water at the same time to thin it out. In any other case, season with additional sodium and pepper to your liking and drizzle the top with handful of olive oil. Dip away!
The hummus should be stored in the refrigerator and can be made one day ahead. The pita potato chips should be kept at room temperature within a container. This recipe was modified from Giada De Laurentis Everyday Italian cookbook.