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

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

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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; cholesterol 0mg; iron 1.5mg; sodium 345mg; calcium 38mg.
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