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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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The easiest way to cut pita bread into wedges is with a pizza cutter or kitchen shears. Ingredients:
2 (6-inch) pita bread rounds |
cooking spray |
1/4 teaspoon salt |
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained |
1/4 cup sliced green onions (about 2 green onions) |
2 tablespoons lemon juice |
1 tablespoon fat-free milk |
1 teaspoon olive oil |
2 garlic cloves |
1 cup chopped tomato (about 1 medium tomato) |
3 tablespoons chopped ripe olives |
Directions:
1. Preheat oven to 450°.
2. Separate each pita bread round into 2 rounds; cut each round into 6 wedges. Place wedges on a large baking sheet; coat wedges with cooking spray, and sprinkle evenly with salt. Bake at 450° for 5 minutes or until lightly browned.
3. Meanwhile, position knife blade in food processor bowl; add chickpeas and next 5 ingredients. Process until smooth, stopping once to scrape down sides.
4. Spread 2 teaspoons bean mixture over each pita wedge; sprinkle wedges evenly with chopped tomato and olives. Serve nachos immediately.
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