What’s New For Dinner: Roasted Red Pepper Hummus and Pita Chips

Welcome to my new series called “What’s New For Dinner?” This is going to be a weekly posting sharing a new recipe that I have tried throughout the week. This is my way of keeping our meals from getting boring and attempting to try new foods. I’m doing this fun challenge with my friend, Jenn from Super Jenn. So check her site for what she’s tried this week, too!

The whole reason for me wanting to start this series was to push me to make the things I’ve been wanting to make for awhile. Awhile back, I ordered some Tahini and Organic Garbanzo Beans on Amazon when I found a good deal on them. I didn’t realize how long it had been until I went to create the links and saw it say, “Jaycie, you ordered these on September 20, 2010.” Wow. Talk about procrastination, right? This is just one of the many things I’ve bought last year with hopes of trying to create them. I’m sure I’m not the only one that has done this. (and if so, please lie and tell me I’m not alone….)

The original recipe I found was for a Roasted Red Pepper Hummus but when I was at the store and saw the price of them right now, I cringed and debated making a plain hummus. I caved and bought one and I’m glad I did. Not only did the red pepper add a nice additional flavoring but it gave the hummus this amazingly beautiful red/orange coloring, making the dish all the more appealing. So, I did follow the Roasted Red Pepper Hummus recipe this week but first, I had to find out How to Roast a Red Pepper. These instructions were really great and actually fairly easy to do. While it was roasting, I was putting together other ingredients so it didn’t add much time to the process. The skin peeled off so easily and I’ve now found something to add to our sandwiches and such during the week. (when peppers are in season!)

I also wanted to try my hand at making my own Homemade Pita Chips. These are just made from store-bought Pita Pockets so they are only slightly homemade. Here’s how everything looked mid-stream:

Chips coated and ready to bake. This was just batch #1 and I only used half the pockets, overall.

This is my roasted red pepper split up. I am still shocked how easily the skin peeled off and how easily the seeds and stem came off, too.

This is the hummus right before I blended in the red peppers and basil.

And this is our delicious little afternoon snack! The kids got a kick out of how I displayed it on the plate. The side bowl is what I saved for later in the week.

As I mentioned, I only used half of the pita pockets. The other half, I kept to make chicken pizza pockets for supper. I just threw in some leftover chicken from earlier in the week, along with some black olives, pepperoni, tomato sauce and shredded mozzarella cheese. I baked them at 400 degrees just until they were heated and the cheese melted. Not much more than 5 minutes. I added some fruit for a side dish and we were all set!

I thought that the hummus might have had a little bit too much Tahini in it. On my next batch, I’ll think I’ll dial it back just a touch. I also liked my pita chips super crispy. So I flipped them over on the other side for just an extra minute and I liked how they turned out. My kids loved this little snack and I thought it tasted a lot fresher than the store bought stuff, which I loved.If you buy garbanzo beans with no salt added like I did, you may have to add a little salt for flavoring later. But I’d wait until everything’s blended in your food processor just to be sure you need it.

This was my “What’s New for Dinner” for this week. Did any of you attempt to make anything new this week? If so, how did it turn out? Don’t forget to check out Jenn’s adventure this week. She made some Slow Cooker Southwestern Chicken Chili this week for her family.