Lemony Hummus With Spicy Whole-Wheat Pita Chips |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This sounds very good. If you have one, try using your immersion blender instead of the food processor for ease and quick clean up. Extra pita chips can be stored in an airtight container for up to three days. From Cooking Light, March, 20009. 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 garlic, minced |
1/4 teaspoon salt |
1 (15 1/2 ounce) can chickpeas, rinsed and drained (garbanzo beans) |
2 teaspoons ground cumin |
1 teaspoon paprika |
1/2 teaspoon kosher salt |
1/4 teaspoon ground red pepper |
6 mini whole wheat pita bread, split in half horizontally |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. To prepare hummus, combine first 8 ingredients in a food processor; or use your immersion blender and process until smooth.
3. To prepare chips, combine 2 teaspoons cumin and next 3 ingredients (through red pepper).
4. Cut each pita half into 4 wedges.
5. Arrange pita wedges on a baking sheet.
6. Lightly coat pita with cooking spray. Sprinkle cumin mixture evenly over pita.
7. Bake at 350° for 10 minutes or until crisp.
8. Serve with hummus and enjoy!
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