It's a Good Time for a Schmear

Mommadods’ Blogarhythms  has achieved 6000 hits!  Time for another recipe from my collection.  I just made a batch of White Bean Hummus and Pita Chips, so I thought I’d share it with my readers while I lick my fingers.

White Bean Hummus

2 cans white cannellini beans, rinse and drained

6 cloves of roasted garlic (directions below)

Sprig of thyme

1 Tablespoon harissa (find in a tiny can at Whole Foods on the Asian/Pacific Rim sauces)

2 Tablespoons of fresh squeezed lemon juice (1/2 lemon)

3 Tablespoons of sour cream

½ cup extra virgin olive oil

½ t cumin

3 Tablespoons chopped fresh parsley

Salt and pepper

Make roasted garlic:  Preheat oven to 375 degrees.  Set a 15 inch piece of aluminum foil on the counter.  Take a full head of garlic and cut of the top third, leaving the root end and cloves intact.  Place on foil and drizzle with extra virgin olive oil.  Sprinkle with salt and pepper.  Add a sprig of fresh thyme.  Pull up sides around the garlic squeezing it together at the top so that no oil drips out.  Place in the center of oven and roast 40-60 minutes until you can smell the garlic.  Open foil and cool.  With a small knife or spoon, remove the softened garlic pulp from six cloves.  Store remaining roasted garlic in the refrigerator; add to soups, sauces, or soak in olive oil and use as a dipping sauce for bread.

In a food processor add beans, roasted garlic, harissa, lemon juice, sour cream, cumin.  Process until smooth and creamy.  Slowly drizzle in olive oil and pulse to fully emulsify.  Add chopped parsley and pulse to incorporate.  Add salt and pepper to taste.  Refrigerate 4 hours or overnight to let flavors marry.  Serve with pita chips (below).

Pita Chips

4 large loaves of pita  (I use whole wheat—it’s delicious)

½ cup olive oil

½ cup grated Parmigiano Reggiano

1 teaspoon of dried oregano

Kosher salt

Preheat oven to 400 degrees.  Split pitas around the perimeters to make 8 thin rounds.  Brush the inside of each with olive oil.  Cut into triangular wedges and place on 2 baking sheets.  Sprinkle with parmesan, oregano, and kosher salt.  Bake one sheet at a time in oven, 9-10 minutes, just until golden brown.  Allow to cool 5 minutes on the baking sheet before removing to a cooling rack.  Repeat with the second sheet.

Pita chips may be stored @ room temperature in an airtight contained up to 1 week (if they last that long.)

To serve:  On a small salad-sized plate, spread the hummus.  Using the back of your spoon or a butter knife, swirl a spiral indentation from the outer edge to the center.  Drizzle with extra virgin olive oil—it will pool in the indentation.  Sprinkle with paprika or Aleppo pepper flakes and chopped fresh parsley.  Serve with pita chips or fresh pita wedges.  Yum!

Tomorrow's blog:  It's Not Easy Getting Clean