I feel like a genius! I have created something so delicious, healthy, and have finally found a way to make my favorite snack- pita chips and hummus- a nutritious dinner. I am so proud of my simple and mouth watering creation.
I don’t know what it is about Mediterranean food, but I absolutely love it. Even though Greece has been going through tumultuous periods of financial and economic conflicts, I do plan on visiting the beautiful islands of Greece at some point in my lifetime. The Mediterranean Sea is like no other. It is literally the color of turquoise where the colorful homes and buildings reflect off of the water. The terrain is hilly and mountainous. I can’t wait to one day soak up some Grecian sun on the islands of Santorini, Mykonos, and Crete. As for now, I am always creating Greek-inspired foods in my kitchen. I am obsessed with Greek salads, fresh fish, and of course, feta cheese. My friends know how much I love pita chips and hummus- especially homemade hummus- as a snack. I could eat it at any time of the day. Here, I have made my favorite snack a delicious and nutritious meal.
If you are trying to find an easy way to get your kids to eat more vegetables, give this recipe a try. There is nothing like the taste of delicious, roasted vegetables. It certainly carries a different aroma and embodies a different taste than raw, sautéed, or steamed veggies.
For this recipe you will need:
1 small zucchini, 1″ half moons
1 small summer squash, 1″ half moons
1 small butternut squash, .5″ cubes
1 red bell pepper, thick julienned
1 can red kidney beans, drained and rinsed
1/2 Tbsp dried oregano
1/2 Tbsp ground cumin
Roasted red bell pepper hummus, recipe follows
Feta cheese crumbles
Salt and Pepper
Preheat the oven to 400 degrees F. Cut the veggies and scatter onto a baking sheet along with the red kidney beans. Add the dried oregano, dried cumin, 3 Tbsp olive oil, and a sprinkle of sea salt and freshly ground black pepper. Give everything a toss with your hands to make sure that the veggies are evenly coated with the olive oil and seasonings. Roast in the oven for 20-25 minutes, until the butternut squash is tender because it takes longer to break down and soften.
For the roasted red bell pepper hummus you will need:
2 Tbsp tahini paste
2 garlic cloves
1 lemon, juiced
1/3 c. roasted red bell pepper
1 can garbanzo beans, drained and rinsed
1/2 cup olive oil
Salt and pepper
Of course, you can always use your favorite store-bought hummus as well, but this recipe is simple and yummy! First, in a food processor, process the tahini paste, garlic cloves, and lemon juice. It is important to create the base for your hummus and this is what it is. Then, process the roasted red bell pepper. Then, add the garbanzo beans and process until smooth. While the garbanzo beans are processing, slowly stream in the olive oil. The hummus should be moist and smooth. Season with salt and pepper to taste.
Back to the pizza: take the veggies out of the oven once they are finished roasting. Then, add a couple pieces of pita bread rounds to the oven and toast, about 3-5 minutes. Spread a thin layer of hummus onto the toasted pita bread and pile the roasted veggies on top. Add a dollop of hummus, drizzle with olive oil, and sprinkle with feta cheese. It’s that easy and delicious! The flavors from the sweet butternut squash, hearty kidney beans, tangy feta cheese will all do a fun dance in your mouth. Next time you are craving pizza but don’t want to sabotage your figure, make this instead. Bon Appetit!