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

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.
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