Good morning everyone, I'm back! I was in Orlando for my daughters' school cheer competition (where they took 3rd place) for the last 5 days. And even though it was a short trip, we did cram a lot in while we were there besides the competition. We got to visit with my Mom, visited the Magic Kingdom, Downtown Disney, Epcot and breakfast with Mickey and friends. I found some wonderful new flavored salts, herbs and rices I can't wait to experiment with too like Raspberry and Lime Frost Sea Salt, Purple Sticky and Bamboo Green rices, and Feta cheese and Indian Curry powders.
Thank you once again to my Guest Bloggers, Bia Rich, Mia Reiter and Lauren Kelly for filling in while I was away. If anyone else is interested in being a Guest Blogger in the future, simply email me at carrieexpktchn@optonline.net.
And now for today's recipe....
During one of my recent trips to the store, I found these new flavored tortilla chips made with olives, garlic and sea salt by Food Should Taste Good. I decided that a nice hummus would go nice with them rather than my normal salsa, but didn't have any chick peas, so I made this quick dip with black beans and kalamata olives. It was fantastic, filling and healthy to boot!
Black Bean & Kalamata Olive Hummus
1-15oz. Can Black Beans, rinsed and drained
1 Clove Garlic, chopped
2 Scallions, chopped
1 dz. Kalamata Olives, pitted
1 tbsp. Extra Virgin Olive Oil
Add the first four ingredients into a food processor and pulse until all ingredients have been mixed together. Next, add the oil and pulse again until the mixture is a paste-like consistency. Serve with tortilla chips. Serves 4.
Points+=3pts (not including the chips)
Enjoy!
Shared on Lemon Sugar Link Party 8/11/12
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For New Year's Eve, I wanted to make several different types of food, hot and cold, to leave on tables in different rooms of my home for the party I was hosting. It was very informal. Just good friends, food and drink. No sit down dinner and only appetizer-type foods. One of the things I made was this Roasted Chick Pea & Leek Hummus with Homemade Pita Chips. It really was quite easy (you just have to watch those little chick peas don't pop right off the tray while in the oven!). This hummus was simple yet had a nice, mild flavor.
Roasted Chick Pea & Leek Hummus
2-15oz. Cans Garbanzo Beans (Chick Peas)
1 c. Leeks, chopped
2 tbsp. Fresh Rosemary, chopped
4 Cloves Garlic, chopped
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
2 tbsp. Extra Virgin Olive Oil
1/2 c. Water
Mix all ingredients except the water together in a bowl until well coated. Place on a baking sheet and bake at 425 degrees for 10-15 minutes or until the chick peas turn slightly brown. Add mixture to your food processor. Add the water and pulse until it forms a paste-like consistency. Chill until ready for use. Serve with pita chips. Makes 2 cups.
Points+=5pts. per 1/4 cup
Whole Wheat Pita Chips
1 Package 6" Pitas
1/4 c. Extra Virgin Olive Oil
1 tsp Garlic Powder
1 Tbsp. Pecorino Romano Cheese
1 tsp. Kosher Salt
1 tsp. Fresh Ground Pepper
In a small bowl, mix the oil, garlic powder, cheese, salt and pepper until well blended. Brush the oil mixture onto each one of the pita's. Cut each pita into 8 wedges and bake at 350°F for 5-10 minutes or until lightly browned. Let cool. Makes 48 chips.
Points+=2pts. per 4 chips
Enjoy!
