A Meal and Several Snacks

My daughter went to Pita Jungle with some friends and tried a variety taster of their humus.  She absolutely loved it and wanted us to try it, too.  So, she found this recipe online and we tried it.  We love it and fix it every couple of weeks.  As good as it is, I wanted to share the recipe.  I don’t recommend doubling it as it makes quite a bit.  It may not look like it, but it is very filling and a little goes a long way.



  • 3 red bell peppers
  • 3 cups chickpeas (garbanzo beans) canned, cooked and rinsed
  • 1 Tablespoon garlic, fresh minced
  • 1 cup tahini
  • ½ cup lemon juice, fresh
  • 1 Tablespoon paprika (we skip this as I hate it)
  • 1 Tablespoon chili powder
  • 2 teaspoons cumin, ground
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • 3 Tablespoons virgin olive oil (optional, we never use)
  • ¼ cup parsley, fresh minced (optional, we never use)


  1.  Place the whole peppers in an oven-proof skillet and set them to cook in a preheated 450°F oven.  Turn the peppers every 10 minutes.  Roast them for approximately 30 minutes or until the skins have blackened.  Place the roasted peppers directly from the oven into a paper bag and seal it closed.
  2. Allow the peppers to rest for 10 minutes in the bag, this will loosen their skins.  Remove the peppers from the bag and while holding them under cool running water, peel away the black skins and remove the stems and seeds; all that should remain is the flesh of the roast peppers.
  3. Combine the roast peppers, chickpeas and garlic in a food processor and puree until smooth.  Add the tahini, lemon, paprika, chili powder, cumin, salt and cayenne pepper; puree another minute until the mixture is very smooth.
  4. Refrigerate for best flavor.
  5. To serve: place the humus on a large plate that has been lined with lettuce leaves.  Make an indentation in the center of the humus and pour in the olive oil.  Sprinkle the parsley across the humus and serve with flat bread or pita.

Here is the pita bread we make to go with it.  It is really good with tortilla chips, too.

PITA BREAD (Food.com)


  • 3-1/2 cups all purpose flour, bread flour, or combination of one or both with wheat flour
  • 1-1/2 teaspoons instant yeast
  • 1 Tablespoon olive oil, plus a bit for greasing the bowl
  • 1 cup water, plus more as needed (usually takes more)


  1.  Place flour in a food processor with steel blade.  Add salt and yeast and process for 5 seconds.
  2. While processor is running, add olive oil and water through the feed tube.
  3. Process about 30 seconds and remove cover.
  4. Dough should be barely sticky and in a ball, add water 1 Tablespoon at a time if too dry and process for 5-10 seconds.  If dough is too wet, add a Tablespoon of flour and process for a couple of seconds.
  5. Place dough on lightly floured surface and knead by hand for about 1 minute.
  6. Lightly oil a large bowl and put the dough in it.  Cover and let it rise until doubled, about 2 hours.
  7. Punch dough and divide it into 6-12 pieces.  Keep lightly floured and covered.
  8. Preheat oven to 500°F, use baking stones, or place a baking sheet on each rack.
  9. Flatten each ball on a lightly floured surface and roll into a 6-8 inch circle.  Lightly flour each circle as finished, cover, but do not stack.
  10. Starting with the first circles rolled, place each circle on the sheet or stone and bake until lightly puffed (about 2-3 minutes).  Should NOT be browned.
  11. If bread does not puff up, still remove it at 2-3 minutes, creases in dough may cause it not to puff.

Hope you try this and enjoy it as much as we do!  Thanks for spending some time with me today.

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I am a child of God, wife, mother, daughter, sister and friend. My favorite things to do are: read, make cards and candles, share what I've learned.

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