Over the summer when BBQ’s and gathering with friends is a prominent activity, food is of course ALWAYS a consideration. Its most appropriate to bring an appetizer, a side dish or dessert. The Fourth of July weekend celebration was no exception!
To serve with gluten-free pita chips last weekend, I decided to try my hand at making homemade hummus, beginning with dried garbanzo beans instead of canned beans.
While I had visited my parents in the Tampa Bay area in February, mom and I dropped off at the middle eastern store and bought a jar of Tahini. As part Middle Eastern American, I grew up eating the finest hummus on the planet and my mother makes some of the best! So if I’m making hummus, tahini is a must. There are tons of recipes online or on Yummly (my favorite recipe app) for making traditional hummus.
I must say, Costco carries a couple of good hummus products and one of the favorites in our household is the Spicy Avocado Hummus. Wow! Its super spicy and really good. So no matter where you get your hummus, its a healthy dip that lots of us love and we all have our favorites.
GLUTEN FREE – VEGAN PITA CHIPS – EASY AND DELICIOUS TO MAKE FOR A HEALTHY, GREAT TASTING APPETIZER
So instead of buying chips or serving my homemade hummus with veggies, I embarked on making pita chips from Gluten Free Things Pita / Flat Bread. Gluten Free Things has recently completed conversion of ALL its bread products to Vegan (GFT’s cinnamon rolls are drizzled with Italian Butter Cream icing which is not vegan, as the only exception to its line of gluten-free vegan bread products) which is a nice perk for the many consumers who are kicking eggs and dairy to the curb. See Recipe below!
RECIPE FOR GLUTEN FREE VEGAN PITA CHIPS
Preheat oven to 375 degrees.
I started with one package of four pita rounds.
First, cut your pita bread rounds into 8 wedges.
Next, split the wedges into two halves to make a thinner chip. Some of the wedges I had to turn on the side and cut but for the most part, the small wedges pull apart into two pieces.
I placed the pita wedge slices into a bowl and drizzled 1/4 to 1/3 cup of olive oil on the bread pieces, then with my hands, I turned the slices gently so as to cover all pieces with oil, as evenly as possible.
On a flat cookie sheet, distribute all the pita bread pieces so that they aren’t layered on top of each other.
Sprinkle all pieces with a good dose of sea salt.
Sprinkle all pieces with fresh chopped or dried rosemary to taste.
Pop onto a middle rack in your oven for 12 to 15 minutes. I set my timer to 12 minutes and they were already toasted enough. But time will vary depending on humidity and elevation in your location. The chips should be toasted and crunchy.
Allow the chips to cool and then place in an airtight ziplock bag or container.
Pack your hummus and fresh pita chips and serve together.
I must admit, I was not sure how many people in our gathering would like hummus and pita chips but it was the most popular appetizer and they wiped it out. YEY!
With Gluten Free Things Pita / Flat Breads (NOW VEGAN!), healthy pita chips are fast and easy to make. Friends with celiac sprue disease and those who are changing to a gluten-free lifestyle will appreciate knowing that ALL of the products from Gluten Free Things are made in a 100% dedicated gluten-free facility!
Cheers for safe summertime adventures and delicious pita chips and hummus to go!