Cumin Pita Wedges With Spicy Hummus, Reuben Bites

Cumin Pita Wedges with Spicy Hummus

Ingredients:

• 6 small wheat pitas, cut into 6 wedges each
• 6 sprays olive oil cooking spray, or enough to coat pitas
• 2 tsp ground cumin
• 1/2 tsp table salt
• 15 1/2 oz canned chickpeas, rinsed and drained
• 15 1/2 oz canned white beans, small, rinsed and drained
• 3 Tbsp tahini sesame butter
• 2 Tbsp fresh lemon juice
• 2 medium garlic cloves, chopped
• 1 tsp hot sauce

Instructions:

• Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
• Place pita wedges on baking sheet and lightly coat with cooking spray; sprinkle with cumin and salt. Bake until golden brown, about 8 to 10 minutes.
• Meanwhile, to make hummus, combine remaining ingredients in a food processor and process until smooth. If you don't have a food processor, use a blender or mash the ingredients together with a fork. (Note: Add more hot sauce if you really like spice.)
• Serve hummus with pita wedges on the side. Yields about 3 pita wedges and 2 tablespoons of hummus per serving.

Reuben Bites

Ingredients:

• 2 sprays cooking spray, or enough to coat bread
• 6 slices rye bread, cut into 4 pieces each, or 24 mini party breads
• 1/4 cup diet thousand island salad dressing
• 8 oz low-fat hard cheese, Swiss, cut into 24 pieces
• 1/4 pounds cooked corned beef brisket, cut into 24 pieces
• 1 cups sauerkraut, drained

Instructions:

• Preheat oven to 350ºF. Coat a baking sheet with cooking spray. Place rye bread on baking sheet; coat with cooking spray.
• Spread 1/2 teaspoon of salad dressing on each piece of bread; top with 1 piece each of cheese and beef, and 2 teaspoons of sauerkraut.
• Place in oven and bake for 15 minutes; serve immediately. Yields 1 per serving.