Rating: 4.5 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This dish makes a wholesome accompaniment for sandwiches and salads. Keep extra pita chips stored in an airtight container for up to three days.

Marcia Whyte Smart
Recipe by Cooking Light March 2009


Recipe Summary test

8 servings (serving size: 3 1/2 tablespoons hummus and 6 chips)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • To prepare hummus, combine first 8 ingredients in a food processor; process until smooth.

  • 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.

Nutrition Facts

132 calories; fat 4g; saturated fat 0.5g; mono fat 1.8g; poly fat 1.3g; protein 4.9g; carbohydrates 20.9g; fiber 3.4g; iron 1.5mg; sodium 345mg; calcium 38mg.