This Homemade Pita Chips and Hummus post is sponsored by Sandwich Bros. of Wisconsin® – all opinions are 100% my own.
Hi friends!! It’s almost spring and here we are in the home stretch towards summer. Mr. Claire and I are about to have another teenager in the house when Middlest turns 13. This year is already flying by at mach speed. If I see someone post a countdown to Christmas I might full on lose it. 😉
We’re actually just coming off of Spring Break over here and I spent the past week coming up with fun lunch ideas so we wouldn’t fall into “the pizza rut”. Let’s face it – almost everyone loves pizza and then there is PB&J. Since they were having friends over for a couple of play dates, I wanted to come up with some meals and snacks that those picky eaters wouldn’t even know were also healthier alternatives! Not always an easy feat, can I get an amen??
These easy homemade pita chips and hummus were a huge winner and they were so easy to make that our Littlest was able to help. He loves being in the kitchen with us. I also know that when kids are invested in the process they are more likely to eat the food that they help prepare! Mom strategy at it’s finest.
One of their FAVORITE lunches of the whole week was pairing the pita chips and hummus with the Sandwich Bros. Chicken Melts. You might recall that we also LOVED their Gyro Sliders and I made a homemade Tzatziki Sauce you can find HERE.
I love that Sandwich Bros. protein-packed sandwiches are handcrafted with fresh-baked flatbread pockets and premium ingredients like whole eggs, Jones® all natural sausage, 100% Angus beef, all white chicken and real American cheese. Sandwich Bros. uses local, Wisconsin meats and cheese. No fake stuff!
The boys usually have a joint pool party when the weather gets warm and instead of pizza (boring!) we’re going to do a big ole’ plate of Sandwich Bros. Chicken Melts served with pita chips, fruit and other snacks.
- Whole wheat pita pockets (such as Kangaroo brand)
- Grated fresh parmesan
- Salt and pepper to taste
- Basil or other dried herb (optional)
- Can of white beans or chick peas, drained and rinsed
- Squeeze of tomato or sun dried tomato paste
- Splash of olive oil
- Cut the pita pockets into wedges and separate their layers.
- Spread them on a baking sheet, spray them lightly with oil and sprinkle them with parmesan and dried basil.
- Bake for 8 to 10 minutes at 400 degrees F, until toasty and brown.
- Meanwhile, dump beans in a medium sized bowl.
- Add a squeeze of tomato or sun dried tomato paste, a pinch of salt and pepper and a splash of olive oil and mash them with a potato masher until a smoother consistency is formed.
- Serve with the Parmesan Pita Chips.
- Try other beans, seasonings or different spices on the pita chips.