Sunday, 23 December 2007

Friends and Food

Our friends have a yearly tradition, that has been going on since the early days of university. Every year around Christmas we all gather together, for our annual Christmas Potluck. The years have spread most of us out over the country, and even taken a few abroad. Somehow though must of us all manage to make it back together. Of course there are new faces to the circle too, as many of us have settled down. There are even a few children running around...or at least soon will. It is always such a good opportunity to catch up, and of course eat, and eat and eat. Really what would a party be without food :)

Traditional I am the host of this joyous gathering, which I love. This year however I planned the date such that is coincided with our Dance recital. Needless to say it did not leave much time for preparation and I was looking for a couple of very quick, easy and delicious recipes to prepare in advance. This one here fit the bill for sure. The pita chips are a little more time consuming that just opening a bag of nachos, but nothing compares to them and they are worth the few minutes for sure.

White-bean hummus

White- Bean Hummus: (From Eat, Shrink and be Merry)

  • 1 can white kidney beans, drained and rinsed
  • 1/4 cp light sour cream
  • 2 tbsp lemon juice
  • 2 tbsp tahini
  • 1 tbsp minced dill
  • 1 tsp minced garlic
  • 1 tsp honey
  • 1 tsp grated lemon zest
  • 1/4 tsp salt
  • Pinch black pepper

  • 1/2 cup diced tomatoes
  • 1/2 cup seeded and diced English cucumbers
  • 1/3 cup chopped green onion
  • 1/4 cup crumbled basil and tomato feta
Place all hummus ingredients in food processor and whirl until smooth (see told you it was easy). Spread over a 8 or 0 inch casserole dish or pie place. Top with diced cucumber, tomato, green onions and feta. Cover with plastic wrap and refrigerate for at least one hour.

Pita Chips:

  • 1 1/2 tbsp dried rosemary
  • 2/3 cup Parmesan cheese
  • 6 whole wheat pitas
  • 2 tbsp olive oil
  • 2 tbsp melted butter
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
Preheat oven to 350F. Crush rosemary and mix with Parmesan in small bowl. In a separate small bowl mix olive oil, butter, garlic and onion powder.

Using kitchen scissors, cut pita into wedges. Peel pita apart so that you have doubled the number of wedges.

Using pastry brush, brush the olive oil mixture on the rough side of the pita. Sprinkle Parmesan cheese mixture. Bake in oven for approximately 10 minutes. Be careful as they can burn in an instant. Cool before serving with hummus or other dip of choice.


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