Lemony Hummus with Spicy Whole-Wheat Pita Chips

This dish makes a wholesome accompaniment for sandwiches and salads. Keep extra pita chips stored in an airtight container for up to three days.


8 servings (serving size: 3 1/2 tablespoons hummus and 6 chips)

Recipe from

Cooking Light

Nutritional Information

Calories 132
Fat 4 g
Satfat 0.5 g
Monofat 1.8 g
Polyfat 1.3 g
Protein 4.9 g
Carbohydrate 20.9 g
Fiber 3.4 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 345 mg
Calcium 38 mg


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
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


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.

Marcia Whyte Smart,

Cooking Light

March 2009
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