I love the challenge of creating recipes that can be complicated or require exotic ingredients. In fact, I have a pot of Chana Masala on the stove as I write this post. My grandmother taught me how to cook and her style was effortless. All of her recipes were in her head and she could whip up a delicious meal with whatever she had on hand. And that’s exactly what I did for lunch today. There will be no recipe today, just a list of possibilities for this Hummus & Greek Salad Pita. It started with the last bit of hummus I had in the fridge, a pita retrieved from the depths of my freezer and some fresh salad ingredients. You can make it easy on yourself by using your favorite brand of store-bought hummus. Or, you can make it healthier by preparing your favorite hummus recipe and using the cooking liquid from the chick peas instead of olive oil. This makes a hearty meal for one or can be served as an appetizer or as Playoff and Super Bowl Sunday party food. No matter how you make it, it’s worth the effort. Thanks for being Vegi-curious.
Here’s how it comes together:
- Warm pita in oven
- Chop & toss together with red wine vinegar & oregano:
- Handful of greens
- Cherry (or any kind) of tomato
- Bell pepper
- Kalamata olives
- Spread hummus on warm pita, then pile on the salad.
- Cut into wedges & enjoy!
19 Jan 2018