• 4servings
  • 18minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B3, B6, B9, C
MineralsSelenium, Natrium, Chromium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 whole-wheat pita pockets, cut into triangles

  2. Cooking spray

  3. Garlic salt

  4. 1 (15-ounce) can chickpeas, drained

  5. 1 cup sauteed red peppers

  6. 1/4 cup tahini (sesame paste)

  7. 2 tablespoons fresh lemon juice

  8. 3 to 4 cloves garlic

  9. 1 teaspoon ground cumin

  10. Salt and ground black pepper

  11. 2 tablespoons finely chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F.

  2. Place pita triangles on a large baking sheet and spray the surface with cooking spray. Season the tops with garlic salt. Bake 6 to 8 minutes, until golden brown and crisp.

  3. Meanwhile, rinse and drain 1 can of the chickpeas. Place drained chickpeas in a blender and add red peppers, tahini, lemon juice , garlic, and cumin. Process until smooth. Season, to taste, with salt and black pepper. Transfer to a serving bowl and top with parsley.

  4. Serve hummus with toasted pita triangles arranged alongside.


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