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Lemony Hummus with Spicy Whole Wheat Pita Chips - TastyPlanner.com
This dish makes a wholesome accompaniment for sandwiches and salads. Keep extra pita chips stored in an airtight container for up to three days.
Recipe Source: Cooking Light.com
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
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.