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)
Recipe from Cooking Light

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Nutritional Information

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

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. To prepare hummus, combine first 8 ingredients in a food processor; process until smooth.
  3. 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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