Hummus and Pita for Anytime

Like comfort foods without all the calories and fat?

One of my favorite snacks to eat on a rainy day or just a lazy day is fresh made pita bread and hummus.

Here's a recipe for a delectable, yet light hummus dip.

Tip: Roasted red pepper hummus is great! If you're not a fan, stick to the traditional hummus. If you dislike the taste of hot sauce, as I do, don't add it. Personally, the more garlic you add the better the flavor.

Ingredients

nocoupons

• 4 garlic cloves
• 2 cups canned chickpeas, drained, liquid reserved
• 1 1/2 teaspoons kosher salt 
• 1/3 cup tahini (sesame paste)
• 6 tablespoons freshly squeezed lemon juice (2 lemons)
• 2 tablespoons water or liquid from the chickpeas
• 8 dashes hot sauce (optional)

Directions

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

Home Made Pita Bread with Whole Wheat Flour

Tip: Divide the flour amount between white and wheat. Generally wheat flour does not rise as much as white flour does. Purchase a natural or organic white flour to still keep the healthiness of the recipe.

Healthy Whole Wheat Pita Bread (No Oil or Sugar)

Ingredients

• 4 cups whole wheat flour ( or 2 cups whole wheat flour and 2 cups all-purpose flour)
• 1 tablespoon dry yeast
• 1 1/4 cups warm water ( 120-130F degrees)
• 1/2 teaspoon salt (optional)

Directions

1. Preheat oven to 500°F.
2. Sift together 2 cups of flour and the yeast.
3. Add water and salt and mix well.
4. Gradually add in the remaining flour just until the dough begins to clean the sides of the bowl. Once this happens, stop adding flour (so, you might not use all the flour the recipe calls for.).
5. Knead the dough for about 4 or 5 minutes, or until dough is smooth and elastic. (While you're kneading, you can get creative and add in some herbs or spices, but only if you want to do that). Be careful not to over-knead the dough.
6. Form dough into 10 balls.
7. On a floured surface, roll each ball into a 5-6 inch circle, about 1/4 inch thick. (Be sure to sprinkle a little flour on both sides to prevent sticking).
8. Place on a non-stick baking sheet and allow to rise 30 minutes, or until slightly raised.
9. Just before you place the pan in the oven, flip each pita over on its other side.
10. Bake on the bottom rack of the oven for 5 minutes. (The instant hot heat will help them puff up).
11. When the pitas come out of the oven they will be hard, but they will soften as the cool.
12. Store them, while they're still warm, in plastic baggies or an airtight container.
13. Cut the pitas in half crosswise and stuff with your favorite fillings (beans and rice, taco fixings, thick stews, curries - anything goes).
14. Pitas can be reheated in a 350°F oven or in the microwave.