Do you like potlucks?
I do. It gives me an opportunity to try out and share a new recipe, while also to see what other people like to share.
Now, there is always the concern that people keep their food refrigerated and sanitary when cooking and sharing — but that’s another
slightly obsessive issue of mine. Don’t worry, I’m not going to get on my soap box again. Yet.
Well, Dustin recently had a family potluck picnik for his work and we all attended. It was held at this cute retreat in Southeast Austin called Shady Springs Party Barn.
Other than the ridiculously large number of flies who decided to crash the potluck, the venue, company and food was great. It’s always nice to meet Dustin’s coworkers and to get to know their families.
Plus, who doesn’t like a picnic under a big pecan tree and a free tractor train ride for the kids, right? (And, yes, Jordan totally loved it — to her mother’s terrified amazement!)
I decided to make Baked Pita Chips and Garlic Hummus for the potluck. Given that several of Dustin’s coworkers already knew I was a personal chef and food blogger, I figured I
couldn’t get away with buying cookies or fruit salad on the way would make something homemade and tasty.
The Pita Chips turned out great. They were crispy, perfectly seasoned and light. Only problem was they got a little stale in the Ziploc bag overnight before the potluck. Arg! So, be sure to NOT put the chips in a plastic bag to store, especially if they haven’t entirely cooled. I’m not sure of the proper way to do it, but the plastic sealed bag was a poor choice. *Sniff*
Stay tuned for my Garlic Hummus recipe!
- 12 pita bread pockets I used whole wheat pita pockets
- 1/2 cup olive oil
- 1/2 tsp kosher salt plus more for sprinkling
- 1/2 tsp ground black pepper
- 1/4 tsp garlic powder
Preheat oven to 400 degrees.
Break the pita pockets in half and cut each pocket half into 4 equal triangles/wedges (each whole pita pocket will make 8 triangles). Line 3-4 baking sheets with parchment paper. Place pita triangles on baking sheets, leaving space in between to allow for even baking.
In a small mixing bowl, combine olive oil, 1/2 tsp. kosher salt, ground black pepper and garlic powder. Brush each triangle top with olive oil mixture.
Bake for 5-7 minutes, until lightly golden brown and crispy. Take care not to let the chips burn on the bottom. Remove from oven and lightly sprinkle with kosher salt, if desired. Allow to cool on baking sheet.