Lemony Hummus with Spicy Whole-Wheat Pita Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This dish makes a wholesome accompaniment for sandwiches and salads. Keep extra pita chips stored in an airtight container for up to three days. Ingredients:
3 tablespoons fresh lemon juice |
3 tablespoons water |
2 tablespoons tahini (sesame seed paste) |
1 teaspoon ground cumin |
2 teaspoons extra-virgin olive oil |
1/2 teaspoon minced garlic |
1/4 teaspoon salt |
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained |
chips |
2 teaspoons ground cumin |
1 teaspoon paprika |
1/2 teaspoon kosher salt |
1/4 teaspoon ground red pepper |
6 mini whole-wheat pitas, split in half horizontally |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. To prepare hummus, combine first 8 ingredients in a food processor; process until smooth.
3. To prepare chips, combine 2 teaspoons cumin and next 3 ingredients (through red pepper). Cut each pita half into 4 wedges. Arrange pita wedges on a baking sheet. Lightly coat pita with cooking spray. Sprinkle cumin mixture evenly over pita. Bake at 350° for 10 minutes or until crisp. Serve with hummus.
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