Great basic hummus, though I think it was a bit bland. I added another 1/4 tsp. of salt and white pepper to mine and it made all the difference!
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
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