Sesame-Herb Pita Crisps

Yield: serves 10-12

Ingredients

• 1/3  cup  shelled dry-roasted pistachios
• 1/3  cup  sesame seeds
• 1/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  teaspoon  dried thyme
• 1  teaspoon  dried marjoram
• 4  (6-inch) whole-wheat pocket pitas, split in half horizontally
• 1/4  cup  olive oil, divided

Preparation

Preheat oven to 350°. Place the first 6 ingredients (through marjoram) in a food processor; pulse until coarsely ground.

Arrange 4 pita halves, rough sides up, on a baking sheet. Brush with 2 tablespoons oil. Spread 4 teaspoons pistachio mixture over each pita half. Bake at 350° for 16 minutes, or until lightly browned and crisp. Repeat with remaining pita halves. Cool. Break each half into 4 pieces; serve with Feta-Peppercorn Spread and red grapes.

Nutritional Information

Calories:

136

Fat:

8g (sat 1g,mono 5g,poly 2g)

Cholesterol:

0.0mg

Protein:

3g

Fiber:

2g

Iron:

1mg

Sodium:

176mg