These are truly staples in my diet.  The homous is creamy, lemony and garlicky.  The pita crisps are crunchy, with a touch of sea salt and freshly ground black pepper.  Simple and delicious.

Homous

(adapted from “A Taste of the Mediterranean, Vegetarian Style” by Mary Salloum”)

1 can chickpeas (19 oz), rinsed and drained

1/4 cup tahini (sesame seed paste)

1 garlic clove

1/2 tsp salt

1/4 to 1/3 cup lemon juice (or more to taste)

1/2 tsp oregano

2 tbsp olive oil

Combine all ingredients in food processor.  Blend for several minutes until homous is a smooth paste.  Garnish with kalamata olives or olive-oil packed sundried tomatoes, if desired.

Whole Wheat Pita Crisps

(idea from “Dietitians of Canada - Great Food Fast” by Bev Callaghan and Lynn Roblin)

Even my daughter, who generally shuns anything that even looks remotely whole wheat, gobbles these up.

6 large whole wheat pita pocket breads

1-2 tsp olive oil

sea salt and freshly ground black pepper to taste

With kitchen scissors or a paring knife, cut all the way around the pita bread, in order to split it into two identical circles.  Repeat with remaining pita breads.

Brush each pita circle with olive oil.  Stack and cut each circle into 6 to 8 triangles.  Spread the triangles out onto 2 large baking sheets.  Sprinkle with salt and pepper.

Bake in a 350 degree F. oven for 12 to 15 minutes, until crisp.  Cool and store in an airtight container or ziploc bag.