Dill Hummus And Toasted Pita Wedges Recipes
DILL HUMMUS AND TOASTED PITA WEDGES
Provided by Sunny Anderson
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Special Equipment: Food processor
- Preheat oven to 375 degrees F. In a food processor add 1 can of beans, yogurt, olive oil, lemon juice, dill, cumin, and paprika. Pulse until smooth. Add the second can of beans and pulse until beans are incorporated but still chunky. Season with salt and pepper. Cut each pita into 6 wedges and place on a baking sheet. Brush lightly with olive oil, sprinkle with salt and bake for 5 minutes or until crisp. Serve with hummus garnished with dill and paprika.
ROASTED RED PEPPER AND EGGPLANT DIP WITH PITA WEDGES
Categories Condiment/Spread Food Processor Pepper Appetizer Roast Cocktail Party Vegetarian Quick & Easy Eggplant Birthday Chill Simmer Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Coat eggplant and bell peppers lightly with additional oil and arrange in a jelly-roll pan. Roast vegetables, turning once or twice, 30 to 40 minutes, or until eggplant is very soft and bell peppers are charred. Transfer peppers to a metal bowl and let steam, covered tightly with plastic wrap, until cool enough to handle.
- Peel and seed bell peppers and pat dry between paper towels. Peel eggplant and put flesh in a food processor. Add bell peppers, remaining 4 tablespoons oil, garlic, lemon juice, jalapeño, and salt and pepper to taste and combine well.
- Transfer mixture to a heavy saucepan and simmer, stirring frequently, 15 to 20 minutes, or until thickened and reduced to about 2 cups.
- Cool dip and chill, covered, at least 1 day and up to 1 week.
- Serve dip with pita wedges.
HUMMUS & VEGETABLE PITA TOASTS
Top pita toasts with hummus, shredded carrots, green onions and black olives for these Hummus & Vegetable Pita Toasts. This recipe makes a great appetizer!
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Heat broiler.
- Place pita rounds on baking sheet; brush with oil.
- Broil 1 min. or until lightly browned. Spread with hummus; top with vegetables and olives.
- Cut into wedges.
Nutrition Facts : Calories 70, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
HUMMUS AND CUCUMBER BITES
Keep pita bread and store-bought hummus on hand to make an easy appetizer in 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 16
Number Of Ingredients 5
Steps:
- Cut each pita bread into 8 wedges. Spread about 1 teaspoon hummus on each wedge.
- Score cucumber peel lengthwise with tines of fork. Cut cucumber in half lengthwise. Cut each half crosswise into 16 thin slices. Place 2 half-slices cucumber on hummus on each bite.
- Sprinkle with paprika. Garnish with dill weed.
Nutrition Facts : Calories 40, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 70 mg, Sugar 0 g, TransFat 0 g
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