Lemony Hummus with Spicy Whole-Wheat Pita Chips

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

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

Ingredients

• Hummus:
• 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
• 
  Chips:
• 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
• Cooking spray

Preparation

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.

Nutritional Information

Calories:

132

Fat:

4g (sat 0.5g,mono 1.8g,poly 1.3g)

Protein:

4.9g

Carbohydrate:

20.9g

Fiber:

3.4g

Cholesterol:

0.0mg

Iron:

1.5mg

Sodium:

345mg

Calcium:

38mg