Hummus and Pita Chips

I have a crush on hummus. It only developed recently. I used to think it was gross. Turned my nose up at it. And then, I gave it a chance. It had something to do with the 3 months straight where they had hummus samples at Costco...and that was when I fell. I love it. It is a healthy yummy mid-afternoon snack! Especially with some home-baked pita chips. Just so you know, it doesn't smell that great. But it tastes delicious!!

Roasted Red Pepper Hummus

1/2 a red pepper
3 T lemon juice
1/4 cup water
6 T tahini (found by the peanut butter in the grocery store. Or try a health food store)
2 T olive oil
1 can chickpeas
1 garlic clove
1/2 tsp salt
1/4 tsp cumin
1/4 tsp cayenne

Turn your oven broiler on. Slice your red pepper into 3 or 4 wedges and place them on a baking sheet with the inside of the pepper facing down. Broil for 3-5 minutes, until the skin begins to blacken. Set aside to cool.

Combine lemon juice and water. In another bowl, whisk the tahini and olive oil.

Process the chickpeas, garlic, salt, cumin, and cayenne in a food processor. Slowly add the water mixture. Slowly add the tahini.

Once the pepper has cooled, slide the skin from the meat of the pepper and discard it. Add the remaining pepper wedges to the food processor and process until smooth.

Chill for 30 minutes. Serve with pita chips!

For homemade pita chips, buy a bag of pitas (I love the whole wheat kind!). Slice the pockets open and cut each pita into wedges. Drizzle with olive oil or spray with Pam and shake garlic salt over the top. Cook in a 300 degree oven for 20-30 minutes, until they are as crispy as you like.



Chicken Teriyaki

2 boneless chicken breasts, sliced into thin slices
1/2 cup soy sauce
1/2 cup sugar
1/2 teaspoon grated fresh ginger
1 medium garlic clove, minced or pressed
2 tablespoons mirin
1/2 teaspoon cornstarch

Combine soy sauce, sugar, ginger, and garlic in a small saucepan. Stir together mirin and cornstarch in a small bowl, then stir the mirin into the saucepan. Bring the sauce to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the sauce forms a syrupy glaze.

Heat a small amount of olive oil in a frying pan. Season the chicken with salt and pepper. Cook over medium heat until nicely browned.

Put chicken on serving platter or bowl and cover with teriyaki sauce. Serve with rice and steamed vegetables.

{Modified slightly from America's Test Kitchen:2006}