Lemon Hummus with Crudites and Pita Chips |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 12 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 large garlic cloves, chopped | 1/2 teaspoon (or more) paprika | 2 15 to 16-ounce cans garbanzo beans (chickpeas), drained |
| 2/3 cup fresh lemon juice | 1/2 cup tahini (sesame seed paste) | 5 tablespoons olive oil |
| 1/2 teaspoon ground cumin | 1/2 teaspoon chili powder | 8 pita bread rounds, each cut into 8 triangles |
| additional olive oil | pitted Kalamata olives | assorted cut-up vegetables |
| 1 | With processor running, drip garlic through feed tube; chop finely. Scrape down sides of bowl. Add 1/2 teaspoon paprika and next 6 ingredients; blend until smooth. Season with salt and pepper. Cover; chill at least 1 hour and up to 1 day. |
| 2 | Preheat oven to 350 F. Arrange pita triangles on 2 large baking sheets. Brush with oil; sprinkle with salt and pepper. Bake until crisp, about 8 minutes. Cool on sheets. |
| 3 | Transfer hummus to serving dish. Sprinkle with paprika; garnish with olives. Serve with vegetables and pita chips. |