Pass the Hummus

Monday, February 26, 2007

Sundried Tomato Pita Chips

I peered into my refrigerator yesterday, famished and needing sustenance of some sort. Greens? Puhlease... I was hungry - the kind of hungry that causes habibi to retreat for cover. The fridge stared back, daring me to find something edible. A mostly-empty bottle of balsamic vinaigrette, a carton of feta, and a tub of moldy Greek yogurt greeted my hungry eyes. The shelves nearly shouted, "Ha! You won't find anything to eat in here. Give up and order pizza!"

Pizza sounded appetizing, but this was now a personal challenge. I did have a few loaves of pita bread and an old jar of sundried tomatoes hiding in the back of the refrigerator. The tomatoes were packed in oil and last for months. Viola! Pita chips with chopped sundried tomatoes. These baked chips make a great snack to serve with a salad of mixed greens, crumbled feta cheese, and a mostly-empty bottle of balsamic vinaigrette.

2 pieces pita bread (approx. 6-inch diameter)
1/2 TBL extra virgin olive oil
pinch dried oregano
pinch dried basil
pinch garlic salt
3 TBL sundried tomatoes packed in oil, finely chopped
1/2 TBL oil from the sundried tomatoes

1. Preheat oven to 350-degrees. Mix olive oil, oil from the sundried tomatoes container, oregano, basil, and garlic salt in a small bowl. Chop the sundried tomatoes and keep separate from the oil mixture.

2. With a knife, cut around the entire edge of the pitas forming four rounds. Brush the pita rounds with the oil mixture and use scissors or a knife to cut the pita in half, and then into four triangles.

3. Place the pita triangles on a baking sheet (oil side facing up) and sprinkle with the chopped sundried tomatoes. Bake for 6 minutes, or until the edges of the pita are golden and have curled up slightly.