Classic Hummus with Spiced Pita Chips

Hummus Done! I like Mediterranean flavors and hummus is something I have grown to enjoy over the last few years. My favorite way to eat it is as a dip with pita chips (or bread) and fresh veggies. It can also be a nice spread for wraps and sandwiches. I recently came across a delicious looking hummus recipe over at Sally’s Baking Addiction, and it inspired me to get in the kitchen and attempt to make HOMEMADE hummus for the first time ever. And to my surprise—it was so simple to make. You stick a few ingredients in the food processor and that’s really all there is to it!

just hummusThis classic hummus is perfect as is—but you could easily add other spices or ingredients to suit your taste buds.

Pita ChipsSally’s recipe also included some semi-homemade spiced pita chips. Cut up some pita bread, coat them with yummy seasonings, stick them in the oven to bake…and presto, you have pita chips! So simple and so yummy with this creamy hummus. Hmm, maybe one of these days I will attempt to make homemade pita bread as well since baking is my thing!

finishedMy only warning to you: This stuff is addicting! And that’s okay actually because hummus is packed with dietary fiber, protein, heart healthy fat and other nutrients. And when you make it homemade it doesn’t have the preservatives that store bought stuff tends to have.

doneWhether your looking to please a crowd with a party appetizer, or if you just want a savory dip to enjoy for yourself…this hummus will not disappoint.  It would also work nicely in this 5 Layer Greek Dip that I shared a while back. So do I have you hungry for hummus now? Well I hope you can put this recipe to use in your very own kitchen. Enjoy!!!


CLASSIC HUMMUS WITH SPICED PITA CHIPS                             

Source: Adapted from Sally’s Baking Addiction

Yield: 2 cups Hummus, 4 servings Pita Chips




2 cups cooked chickpeas (reserve ¼ cup of liquid)

1 garlic clove

2 tablespoons olive oil

¼ cup tahini

¼ cup freshly squeezed lemon juice

¼ cup reserved chickpea liquid

¼ teaspoon lemon pepper (optional)

sprinkle of crushed red pepper (optional)

sea salt, to taste


4 pitas

4 tablespoons olive oil

¾ teaspoon garlic powder

1 ½ teaspoons lemon pepper

sea salt, to taste



1. For the pita chips: Preheat the oven to 400 Degrees. Cut eat pita into 8 triangles and arrange on a cookie sheet coated with cooking spray.

2. In a small bowl whisk together the olive oil, garlic powder and lemon pepper.

3. Brush the mixture over the front and back sides of the pita chips.

4. Lightly sprinkle them with sea salt.

5. Bake for 8-10 minutes or until browned and crispy. Let them cool as you make the hummus.

6. For the hummus: Place all of the ingredients (expect the salt) into your food processor; Process until smooth and creamy. You may need to stop and stir it with a spoon a few times. Gradually add the salt to taste. If it’s too thick, add a little more olive oil. You can also adjust the seasonings according to your preferences.

7. Place in a serving dish. If you want to make it look pretty, drizzle it with olive oil and sprinkle with lemon pepper. Serve with pita chips. Cover hummus and store in the fridge for up to 4 days.




(C) 2014 Pocketful of Motherhood




DIY Recipe Binder

Collage BinderA few years ago I started keeping a binder with all of my recipes that I type up or print off from online sources—ones that I find on other websites and blogs. It was starting to overflow and it was also lacking in organization (contrary to how I usually am). So I decided it was time for a more polished recipe binder. I purchased a slightly larger binder, made several printable templates and organized it in a way that makes it much easier to find recipes.

Interested in making a recipe binder too? Let me walk you how I made mine and how you can make one too…

suppliesYou will need to gather a few supplies. Any type of 3-ring binder will do but I think a 1-1/2 inch binder is the perfect size. Decorative paper (or card-stock) is next on the list.  I found some fun paper at my local craft store and went with a pink and green theme. Most of the templates I created are black and white so they will print nicely on a variety of paper. Divider tabs will separate sections and make finding recipes a lot easier—again, there are variety of tabs to choose from so pick what suits you. And finally you will want lots of clear page protectors to protect your pretty paper and recipes.

TOC BorderNext you will want to decide how to break up your recipes into categories. As you can see, I came up with 17 different categories and I created a Table of  Contents to include in my binder.

Cookies & Bars BorderFor each category I created a cover page.

paper Then I printed them off the cover pages on my fun paper and stuck them in sheet protectors. I added a corresponding divider tab for each section. The cover pages I designed are made to fit on 8.5 x 11 pieces of paper…be sure to check out the details at the end of this post to find out how you can access these printable templates! You will just need to purchase the paper of your choice to print them on.

Conversions BorderMost cookbooks have different types of conversion charts. I reference them occasionally like when I’m doubling a recipe or cutting it in half. So I decided to put together a page with some general references to include in my binder. It doesn’t include everything, but it has some basic useful information.

Recipe Card Revised border

I also created a 8.5 x 11 recipe card—perfect for anytime you need a spot to write down a recipe! I printed out several copies and stuck them in a page protector. That way they are easy to access when needed.

RecipesThe final step is to fill your recipe binder with all of your wonderful recipes! The great thing about this size of binder is that it’s versatile. It will fit recipes that you have printed off, recipes from food magazines and it can even fit your smaller recipe cards if you buy recipe card page protectors (and yes they make those!). I had a stack of about 30 food magazines filled with some really good recipes—but every time I wanted to find a particular recipe I would have to page through a bunch of magazines to find it. Not anymore! I pulled out my favorite recipes and added them to my binder. They fit perfectly and it saves me time.

bindingI completed my recipe binder with a cover for the front and a label for the outside binding.

binder 2So have I gotten you excited about making a recipe binder?! Could your recipes use a little organization like some of mine did? Well I am sharing the templates I created for my binder with you!

You can access these printable templates anytime by going to the top menu of this blog, hovering over “recipes” and scrolling down to “DIY Recipe Binder.” Or you can click on the link below and it will take you directly there. Remember, you will need some paper or card-stock of your choice.



I hope you find this helpful!

hannah(C) 2014 Pocketful of Motherhood and Hannah Bollinger, All Rights Reserved.

Crock-Pot Cranberry Sauce

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For Thanksgiving this year I tried a new cranberry sauce recipe that is very easy to make and tastes great. It would be a nice sauce to serve for a Christmas meal as well, so I thought I would share it.

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Cranberries and orange marmalade are the star ingredients of this sauce.

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It’s so easy to make! Place the above ingredients in the Crock-Pot and give everything a good stir.

lid on

Put on the lid, turn the temperature to high and let the Crock-Pot do the work for you.


After about 3 hours {or once the cranberries start to pop} take the lid off and stir the mixture and smash up the cranberries a little. Leave the lid off and let it keep cooking on high for about 30 minutes.


Store the mixture in a jar until it’s ready to be served. A mason jar works well. Store leftovers in the fridge. I would recommend doubling the recipe if you are feeding a large crowd.



Crock-Pot Cranberry Sauce

Source: The Frugal Girls


1 bag fresh cranberries {12 oz.}

3/4 cup orange marmalade

3/4 cup white sugar

1/4 teaspoon ground cinnamon

1/4 cup water


*Place all the ingredients in the Crock-Pot and give everything a good stir.

*Put on the lid, turn the temperature to high and cook for about 3 hours

*After about 3 hours (or once the cranberries start to pop) take the lid off and stir the mixture. Smash up the cranberries a little.

*Leave the lid off and let it keep cooking on high for about 30 minutes.

*Store the mixture in a jar until it’s ready to be served. A mason jar works well. Store leftovers in the fridge.



Many Blessing,

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