Rating: 5 stars
17 Ratings
  • 5 star values: 14
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Instead of chickpeas, you can use black beans to make this Middle Eastern dip. And for a bit of extra flavor, stir in jalapeño pepper and lime juice.

David Bonom
Recipe by Cooking Light March 2011

Gallery

Read the full recipe after the video.

Recipe Summary test

total:
20 mins
Yield:
8 servings (serving size: about 3 1/2 tablespoons hummus and 3 pita wedges)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

    Advertisement
  • Place 1/4 cup cilantro, tahini, and next 8 ingredients (through jalapeño) in a food processor; process until smooth. Spoon into a bowl; sprinkle with remaining 1/4 cup cilantro.

  • Cut each pita into 8 wedges. Arrange on a baking sheet. Bake at 425° for 6 minutes, turning once.

Nutrition Facts

127 calories; fat 4g; saturated fat 0.5g; mono fat 2g; poly fat 1.1g; protein 5.1g; carbohydrates 18.5g; fiber 2.4g; iron 1.7mg; sodium 138mg; calcium 41mg.
Advertisement