Ingredients Jump to Instructions ↓

  1. 2 Whole wheat pita bread rounds

  2. 2 teaspoons 10ml Ground cumin

  3. 1 Garbanzo beans - (15 oz) - drained, and Liquid reserved

  4. 2 tablespoons 30ml Fresh lemon juice

  5. 1 tablespoon 15ml Extra-virgin olive oil

  6. 1 tablespoon 15ml Garlic clove - peeled (small)

  7. Salt - to taste

  8. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Cut each whole wheat pita bread round horizontally along folded edges, forming 4 rounds total. Stack pita rounds on work surface; cut stack into 8 wedges, forming 32 wedges total. Place pita wedges in single layer on baking sheet. Bake until wedges are crisp and golden, about 10 minutes. Cool completely.

  2. Stir cumin in small dry skillet over medium-low heat until fragrant, about 30 seconds. Remove from heat. Combine garbanzo beans, 3 tablespoons reserved garbanzo bean liquid, lemon juice, oil, garlic, and cumin in processor. Puree until smooth, adding more garbanzo bean liquid by tablespoonfuls for desired consistency. Season to taste with salt and pepper.

  3. Transfer dip to bowl. (Pita chips and dip can be prepared 4 days ahead. Store chips in resealable plastic bag at room temperature. Cover and refrigerate dip.) Serve dip with pita chips.

  4. This recipe yields 4 servings.

  5. Per serving: calories , 179; total fat, 6 g; saturated fat, 0.5 g; cholesterol, 0.


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