8 pita pockets, regular or whole wheat, cut into 4 to 8 wedges each
1 to 2 teaspoons ground cumin
Salt and freshly ground black pepper to taste
How to Make It
Serve these wedges with your favorite hummus (mine is roasted red pepper!), or a light vegetable dip, olive spread (tapenade), salsa, or sour cream that's been spiked with chopped fresh chives and cilantro. Preheat oven to 375°. Arrange pita wedges in a single layer on a large baking sheet. Spray the surface with cooking spray and sprinkle with cumin, salt and pepper. Bake 8 to 10 minutes, until golden brown. Developed by Robin Miller on behalf of the Grain Foods Foundation.
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