Garbanzo and Rosemary Dip with Pita Crisps

Appetizers

Garbanzo and Rosemary Dip
My hearty rosemary, despite me not actually taking care of it this summer!
1 Can Chick Peas, drained (Garbanzo Beans)
3 Oz Canned Roasted Red Pepper (half of a 6 Oz jar)
Juice of ½ Lemon (a couple of Tablespoons)
2 Cloves Garlic
4 Stems of Rosemary
Salt and Pepper to taste
Olive Oil

Put all ingredients except olive oil in a food processor, drizzle in the olive oil as you process.
Serve with crackers, pita crisps, celery, carrots, zucchini slices, etc…

I always like to have an herb garden, but this year, with a baby, I just didn’t work at it.  However, with the mild winter we had, and the hot summer, my Rosemary thrived despite the thistles trying to grow up around it!  Incidentally, Rosemary is the name of my grandmother, and what Will would have been named if he had been a girl!

Pita Crisps
Preheat oven to 400
Cut pita with a pizza cutter to make the wedges.  Open up the wedges and pull apart gently, to make 2.  Place inside up (smooth side down) onto a cookie sheet.  Drizzle or  brush on a mixture of olive oil, salt, minced garlic and/or garlic powder to taste.  Bake for 8-10 minutes.

These are so good and easy!  You can make a lot for a party by using a whole package of pitas, or you can make a quick snack and just do one.  These are really yummy and definitely less expensive than the ones you can buy at the store!  You can change up the flavorings that you use to your preference.  Try paprika or cinnamon, or maybe some Italian spices like basil and oregano.

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