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