Roasted Red Pepper and Hummus or Apple and Hummus Triangle Pita Sandwiches (makes 16 sandwiches)

In going through my recipes recently, I found a Hummus Roll-Ups recipe from which became the inspiration for this recipe. The original print version uses a lavash bread, the on-line version, pita bread. Both, though, give instruction for a roll-up. Knowing I neither possess the time nor skill to make a roll-up sandwich, I modified this recipe.

With three ingredients and no cooking, this is a great recipe if you are having company any time of the year.

Roasted Red Pepper and Hummus or Apple and Hummus Triangle Pita Sandwiches

4 pita rounds, 8-inch diameter
1-16 ounce, 2-8 ounce container(s) of plain hummus or one batch of homemade hummus
1 can or jar roasted red peppers, thinly sliced (if making red pepper version)
1 medium granny smith apple, thinly sliced (if making apple version)

Using either a pizza cutter or knife, slice pita rounds into quarters, or a triangle where the short side is partially rounded, not flat. You should have 16 triangles.  

Spread the rough insides of each pita triangle with a thin layer of hummus. Add either the roasted red peppers or apples to the inside of each pita triangle. Serve.

Roasted Red Pepper and Hummus

Pita Triangles Ready to Eat

Chunky style hummus

When I was a child, beans were not something I would voluntarily eat. “Beans, beans the magical fruit, the more you eat, the more you ….” You get it.

As an adult I eat beans voluntarily on a regular basis and have posted three bean-related recipes on this blog: Winter Fruit Salad, Black Bean Sloppy Joe and White Bean and Sausage Salad. I can trace back this change in attitude toward beans to the first time I tried hummus. Learning that hummus had approximately the same nutritional value with half the calories of peanut butter was my motivation. Loving peanut butter but not the calories, I was open to trying something new.

I found I really liked hummus. Eating it so frequently I chose to find a recipe where I could make hummus on my own whenever I pleased. Having replaced my cans of chickpeas with dried chickpeas as the latter takes up less cabinet space which makes room for my homemade applesauce, I've recently found every endeavor to make homemade hummus ends at the cooking of the chickpeas as I tend to snack on them, toss in salads or add them along with either rice or pasta to a dish of oven roasted squash or eggplant.

• 1 cup dried chickpeas soaked and cooked OR 1-19 ounce can chickpeas (both yield 2 cups chickpeas)
• 3 tablespoons tahini (sesame seed paste)
• 1 tablespoon olive oil
• 3 tablespoons lemon juice
• 3 garlic cloves, mashed or 3 teaspoons minced garlic
• Water from chickpea can or water from pot used to cook chickpeas

If using canned chickpeas, drain and rinse beans, reserving water in a separate container.

If using dried chickpeas, soak and cook beans according to package, reserving water in pot used to cook chickpeas.

In a large bowl, mash chickpeas with a potato masher, fork or beater of a hand mixer. Add tahini, olive oil, lemon juice, garlic. Using either fork or hand mixer on low to medium speed, mix until blended. If consistency appears too coarse, stir in small amounts of water from chickpeas to make smooth.

Serve. Store unused portion in air tight container in refrigerator.

White Beans on Toast for One or Two

As noted in my hummus recipe, I've come to enjoy eating beans on a regular basis hummus Roasted Red Pepper and Hummus or Apple and Hummus Triangle Pita Sandwiches. As a native of New England, I knew about baked beans and brown bread but didn't know about beans on toast until two years ago while watching the series “Food: Delicious Science”. The simplicity intrigued me.

White Beans on Toast for One or Two

2 slices of toast
butter
½ cup white beans (white kidney or great northern recommended)
garlic powder (optional)

If using canned beans, drain and rinse beans. If using dried beans, soak and cook beans according to package.

Toast bread to desired brownness. Butter toast and let it sit for about 30 seconds to 1 minute to allow butter to melt.

Put half of beans on slice of toast and remaining half on other lightly sprinkling garlic powder on top if desired, or put all beans on one slice of toast sprinkling garlic powder on top if desired and placing other slice buttered side down on top. 

White Beans in Red Sauce or Skillet Vegetarian Baked Beans (serves 2-3)

As noted in my Hummus and White Beans on Toast for One or Two recipes, I've come to enjoy eating beans on a regular basis,--Roasted Red Pepper and Hummus or Apple and Hummus Triangle Pita Sandwiches, Black Bean Sloppy Joe, etc.. As a native of New England, I knew about baked beans and believed any successful baked bean recipe required salted pork, like bacon or ham. While I've seen cans of vegetarian baked beans in the supermarket while grocery shopping, the thought of making vegetarian baked beans from scratch didn't enter my mind until I was searching for beans on toast recipes.

My search led me to a vegetarian baked bean recipe from Delicious Everyday which serves 6, and which I suggest trying if anyone wants a recipe which serves more that what's listed here. If you compare the two recipes, you'll notice I swapped the crushed tomatoes for tomato sauce, cannellini (white kidney) beans for great northern beans, garlic clove for minced garlic, dijon mustard for spicy brown, skipped the salt and pepper. This recipe has a lot of flexibility.

If using dried beans, these can be made in advance and stored in the refrigerator. If doing this, start with step 2, “If using canned beans ….”

While Beans in Red Sauce or Skillet Vegetarian Baked Beans (serves 2-3)

½ cup dry or 1 cup canned white beans such as great northern cannellini, drained and rinsed

1 teaspoon olive oil
¼ cup onion, diced
1/3 teaspoon minced garlic
1 teaspoon organic brown sugar or maple syrup
1 teaspoon soy or tamari sauce
1 teaspoon dijon or spicy brown mustard
1 teaspoon paprika (smoked recommended)
¾ cup tomato sauce (Hunt's no salt added tomato sauce, recommended)

7 ½ -8 inch skillet with lid

1) If using dried beans, rinse beans then soak in 2 cups cold water in covered 3 quart pot for at least 8 hours. Drain, add two more cups cold water and cook beans over low to medium heat for 1 hour or until beans are at desired softness.

2) If using canned beans, in a 7 ½ -8 inch skillet cook olive oil, onion and garlic over medium heat until onion is translucent,--about 5-9 minutes.

3) Add beans, brown sugar or maple syrup, soy or tamari sauce, mustard, paprika, tomato sauce to skillet. Gently stir to combine ingredients.

4) Reduce heat to low, cover skillet and cook 25 – 45 minutes or until desired thickness. Serve. Store any leftovers in airtight container in refrigerator.

Beans ready to serve

White Bean Dip

As noted in my hummus recipe, I've come to enjoy eating beans on a regular basis. On several shopping trips, I noticed pre-made, ready to eat white bean dip recipes. Knowing such existed, I decided to try to make my own.

This is a combination of the multiple recipes I read. A single recipe makes enough to be served as an appetizer for 4 with crackers.


1 ½ cups OR 1-15 ounce can of white beans (white kidney or great northern recommended)
2 tablespoons olive oil
¼ cup shallot or red onion, finely diced
1 teaspoon minced garlic

If using canned beans, drain and rinse beans. If using dried beans, soak and cook beans according to package.

In a large bowl, mash beans with a potato masher, fork or beater of a hand mixer. Add olive oil, garlic, shallot or onion. Using either fork or hand mixer on low to medium speed, mix until blended.

Serve. Store unused portion in air tight container in refrigerator.

White Bean Dip on 

Imperfect Crackers