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Tag Archives: Hummus

Pita Bread Recipe

I made pita bread once long ago and had no idea what recipe I used.  I checked out one of my favorite sites and found Peppy’s Pita Bread Recipe – Allrecipes.com.  With a few alterations my pita bread was complete.  It is so simple if you have the time for the dough to raise.

We had a few girls over to play for the day and had fun rolling and stretching the dough.  It was even more fun to watch it bake and puff up in the oven through the glass oven door.  Of course everyone had to sample our creation which was almost as much fun to taste a completed project.

My plan for pita bread was to make it the day before my birthday party and serve it at the party.  We ended up eating a bit fresh.  With the rest of the bread I placed it in a sealable bag.  It sliced nicely into wedges just before the party to dip into some hummus.

Pita Bread:Pita Bread

  • 1 1/8 cup warm water
  • 3 cups flour
  • 1 tsp salt
  • 1 Tbs olive oil
  • 1 1/2 tsp sugar
  • 1 1/2 tsp dry yeast

Combine yeast, sugar, and water to proof until foamy.

Add in the oil to the yeast mixture.

In a bowl combine flour and salt.  Make a well in the center and add yeast mixture.

Knead until the dough becomes smooth and elastic.

Place the dough in an oiled bowl and cover with plastic wrap.  Allow to rise in a warm place for about 3 hours or until double in size.

Once dough had doubled roll into a rope shape.

Pita Bread

Pinch off 12 pieces and place balls on a floured surface to sit and rest for 10 minutes.

Preheat oven to 500 degrees with the rack at the bottom.

Pita Bread

Roll each dough ball to a 5-6 inch circle with  a rolling-pin or using your hands to stretch the dough.

Bake about 4 circles at a time for about 5-6 minutes.  Until puffy and slightly brown.

Pita Bread

Remove from baking sheet to cool on a rack.

Pita Bread

The bubble will deflate but when you cut open the pita bread there should be a pocket.


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Everyday Snacking

Like most people we love to snack.  Being a stay at mom has its downfalls, the kids are always eating so you usually are also.  I try to prepare lots of vegetables and healthy snacks at the beginning of the week.  Having everything cut up and placed in a clear container in the fridge makes things very easy to grab and go.

I love to place a platter of healthy food on the table if we are home the whole day.  It may look like a ton but before the day is over the plate will be clear.  We just ate a whole plate of fruits and vegetables without even knowing it.  If we are headed out for the day to run errands I try to pack containers in a cooler to snack on.  I am sure I am not the only one who gets hungry when aways from home.  When hunger hits it helps to have a healthy snack before starvation hits and you become desperate enough to stop for some junk.

The platter below is just a sample of what we had on hand.  Pick vegetables that your family loves or maybe a few new ones to try.  Sliced apples or oranges are great.  If we have some hummus, award-winning cottage cheese dip, or even a smear of peanut butter it makes it even more fun.  Just watch how long the cottage cheese dip is out, ours doesn’t last long enough to spoil.  I never thought kids or I would like hard-boiled eggs on their own, salt and pepper does wonders.

Some ideas for your platter:

  • Hard Boiled Eggs, wedged
  • Jicama
  • Celery or Carrots
  • Cucumbers
  • Mushrooms
  • Sweet Peppers or Green Peppers
  • Apples or Oranges
  • Cubes of Cheese
  • Radish or Turnip

 

Baked Hummus and Spinach Dip

Picture is from Naturally Ella because it is a lot prettier than mine!

Chips and dip are my greatest weakness.  With Baked Hummus and Spinach Dip | Naturally Ella my guilt melted away as I ate this healthier version of a bean dip.   No it’s hummus, well guess what?  Hummus is made with beans and it tastes nearly as good as a cheesy fatty bean dip.

I made baked hummus and spinach dip served with tortilla chips for a luncheon with some ladies, we were all impressed.  I have made this multiple times.  This recipe will hold a place in my recipe box for a long time.

Mr. Picky dug right in and I found us reheating the leftovers for a late night snack.  You don’t taste the spinach and minus the cheese why it’s pretty healthy.  I really liked to dip sweet mini peppers into it.

Baked Hummus and Spinach Dip:

  • 2 cups hummus (store-bought or best hummus recipe)
  • 2 cups spinach
  • 1 cup shredded cheese, I use a mexican blend

 

Preheat oven to 375 degrees.

Pulse spinach in a food processor a few times to shred, don’t over process.

Combine hummus,spinach, and 1/2 cup cheese until combined.  Place in a baking dish a pie plate works well if you don’t have a small baking dish.

Sprinkle with remaining cheese evenly.  Bake 20-25 minutes until hummus is hot and cheese is melted.

Best Hummus Dip

At one point I had heard the tip to use the liquid in canned garbanzo beans in your hummus.  This made my homemade hummus the best that it can be.  We make hummus often because we are a dipping kind of family.  Everyone including Mr.Picky loves it.

I will cut up a whatever vegetables I have in around and have them ready in the fridge at all times.  It makes for an easy healthy go to snack.  Especially if you place them in a clear container in the front of your fridge where you will see them.

Best Hummus Dip

This recipe makes about 4 cups of hummus which is a lot for us to eat before it goes bad.  My rule for prepared food is usually a week and it’s out of the fridge.  This hummus freezes great.  You can split the hummus up after it is made and freeze what you are not using.  Just thaw in the fridge and give it a good stir before serving.

Best Hummus Dip:

  • 2 (16 oz.) cans of garbanzo beans/chickpeas, liquid reserved separately
  • 1-2 cloves garlic, minced or grated
  • 1/4 cup olive oil
  • 1/4 cup tahini paste, this is sesame paste
  • salt and pepper
  • 2-3 Tbs lemon juice

Best Hummus RecipeCombine all the ingredients in a food processor.  Adding the reserved liquid a bit at a time until you get the desired consistency you wish.  Process until smooth, or keep it chunky if you like.

*I keep roasted garlic frozen in the freezer for a moments notice.  I love to add 4-5 cloves of roasted garlic into the hummus.  Another flavor option is 1/2-1 tsp ground cumin or add both.

 

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