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Lemony Hummus with Spicy Whole-Wheat Pita Chips

Yield 8 servings (serving size: 3 1/2 tablespoons hummus and 6 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.

Ingredients

  • Hummus:
  • 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

Nutrition 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

How to Make It

  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.