Here's what we're munching on while deciding what to do tonight. As you can see from my Sriracha garnish, we like it hot. Adjust to your liking!
Spicy Red Pepper Dip
1 can cannellini beans, rinsed and drained
2 cloves roasted garlic (see pan roasting directions)
approximately 1/2 cup roasted red peppers
1 teaspoon Thai chili garlic paste
1 Tablespoon extra virgin olive oil
juice from 1/2 lemon
1 teaspoon cumin
salt and pepper to taste
Sriracha sauce to garnish
After pan roasting your garlic, combine all ingredients except Sriracha sauce in a food processor and pulse until blended into a smooth dip. Garnish with Sriracha.
Cumin Pita Chips
adapted from Cooking Light
6 pita pockets
extra virgin olive oil in a mister
freshly ground pepper
Preheat oven to 350 degrees. Cut each pita into 8 triangles. Mist a baking sheet with olive oil and put triangles in a single layer on the sheet. Spritz the pita pieces with olive oil. Sprinkle with salt, pepper, and ground cumin. Bake about 10 minutes. Cool on a wire rack.