Homemade Hummus with Herbed Pita Chips

Hummus with Herbed Pita Chips

adapted from Food Network

I like to make hummus whenever I have leftover chick peas from another recipe. You can also save the aquafaba (liquid from the chick peas) to make a vegan mayo. 

Homemade pita chips are so much better than the ones in a bag.

Makes 2 servings with extra hummus           3 WW pts/4 chips + 3 Tbsp. hummus

1 Tbsp. butter, at room temperature
2 tsp. fresh herbs of your choice (ex: chives, parsley, rosemary)
1 pita bread
Kosher salt, for sprinkling

1/2 15-ounce cans chickpeas, drained
1/2 cloves garlic
2 Tbsp. lemon juice
2 Tbsp.tahini
2 1/2 Tbsp. water to to reach desired consistency
1/4 tsp. salt
Aleppo pepper for garnish, optional

1/2 tsp. Pistachio oil, or other finishing oil for garnish, optional

1. Preheat the oven to 400F. 
2. Add the herbs to the butter  mix until well combined; Spread the herb butter onto the pita.
3. Sprinkle with salt and bake until crisp, about 10 minutes.
4. Meanwhile, combine the chickpeas, garlic, lemon juice, tahini and water; Run the processor until smooth, scraping down the sides as needed.
5. Season to taste with the salt.
6. Top with Aleppo pepper and oil, if using.
7. Serve with pita chips.

Enjoy!

 

Turkey Kofte with Apple Raita and Spinach

Turkey Kofte with Apple Raita and Spinach

adapted from Food Network

Kofte is a Turkish meatball while riata is an Indian term for a condiment made from yogurt mixed with fruit or vegetables.

This is a very wet meat mixture. Make you you let it set up in the refrigerator for at least an hours before shaping.

I made the mistake of getting pocketless pita so I had to serve it open faced. Make sure you get pita pockets. It will be much easier to eat.

Makes 2 servings                                                                6 WW pts / serving

For the turkey:
1 1/2 Tbsp. olive oil, divided

1 1/2 Tbsp. tomato paste

1/2 small onion, finely grated
1 1/2 cloves garlic, finely chopped
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1/4 tsp. allspice
1/8 tsp.cayenne powder
Kosher salt and freshly ground black pepper
3/4 lb ground turkey, 90 percent lean
2 Tbsp. finely chopped flat-leaf parsley
1/2 lemon, juiced

1 1/2 tsp. water

1/4 lb. baby spinach, washed and dried
Pita bread, lightly toasted
1/2 small onion, thinly sliced

For the apple raita:
1/2 cup non-fat Greek yogurt
1/2 Granny Smith apple, cored and finely diced
1/4 tsp. kosher salt
Pinch ground cinnamon
Pinch cayenne pepper

1. Whisk together 1 Tbsp. of the oil, tomato paste, onion, garlic, cumin, cinnamon, allspice, cayenne, and salt and pepper in a large bowl. 
2. Add the turkey and parsley and using your hands, gently mix until combined. 
3. Cover the mixture and refrigerate for at least 1 hour to allow the flavors meld. 
4. Heat the grill to high.
5. Divide the mixture into 6 equal portions and roll into balls. 
6. Gently press down on the top of each patty to flatten slightly. 
7. Add 1 Tbsp. oil to a hot pan; Cook the patties until golden and cooked through, about 5 minutes per size.
8. Whisk together the lemon juice, water and remaining 1/2 Tbsp. of oil in a large bowl and season with salt and pepper. 
9. Add the spinach and toss to lightly coat the leaves in the dressing. 
10. Fill each pita with 3 of the patties, top with spinach, onions and raita. 

Enjoy!