I have made this several times now and it is wonderful each time. The cumin is essential to giving the hummus an extra kick though you could easily swap out different spices. I don't make the chips but instead eat it with celery. It is a great healthy snack.
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.
Yield: 8 servings (serving size: 3 1/2 tablespoons hummus and 6 chips)
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Amount per serving
- Calories: 132
- Fat: 4g
- Saturated fat: 0.5g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 1.3g
- Protein: 4.9g
- Carbohydrate: 20.9g
- Fiber: 3.4g
- Cholesterol: 0.0mg
- Iron: 1.5mg
- Sodium: 345mg
- Calcium: 38mg
- 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.
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Lemony Hummus with Spicy Whole-Wheat Pita Chips Recipe at a Glance