What makes these two foods so mysterious? They are just tomato soup and hummus, right? Nope. Last night’s potluck dinner had the theme “mystery food”, so each person had to come up with a dish that was deceiving.
So while Meg believed she was eating chickpea hummus, she was really eating…. white bean hummus! Surprise! And that creamy tomato soup? No cream but… bread!
If you remember I made the Creamy Tomato Soup about a month ago. It was tangy, creamy, and hearty, but had no dairy. It has since made another appearance, and I am quite happy it did.
The hummus recipe came from Food Network.com. It was almost like eating cooled refried beans. Quite tasty.
There was no stopping me when I sat in front of that dip and veggies.
Homemade Pita Chips
4 pita whole wheat pita breads
2 tablespoons olive oil
salt and pepper
Heat oven to 375. Using kitchen shears cut seam of breads to split into two. Using a sharp knife or pizza wheel cut bread in half and then in half again, making desired size of wedges. Place bread, “inside” facing up on a rimmed baking sheet and lightly brush with olive oil. Sprinkle with salt and pepper. Cook for 5 minutes, then flip all pieces and continue cooking another 5 minutes. Cool and serve with dips.
Top with Garlic salt, chili powder, garlic powder, cumin, salt and vinegar, even cinnamon and sugar
Do not overdo it with the olive oil– they should be light, not greasy
Use for dips, salad toppers, or ice cream