Surround this dip with fresh veggies and homemade pita
toasts for a quick and healthy meal. Serve this inviting
dish with purchased tabbouleh salad and stuffed grape
leaves for a Middle Eastern buffet.
2 medium cloves garlic, peeled
2 (15 oz.) cans chickpeas, rinsed and drained
¼ cup fresh lemon juice >
¼ cup tahini
1 tsp. paprika
½ tsp. salt
1 Tbs. olive oil
4 pita breads (5 - 6 inches)
6 cups bite-size vegetables for serving (such
as blanched broccoli and cauliflower florets, carrot
and celery sticks, cucumber slices and radishes)
Preheat oven to 375F. Meanwhile, in food processor,
process garlic until minced. Add chickpeas, ½ cup water,
lemon juice, tahini, paprika, and salt. Process until
smooth, scraping down bowl as necessary. Transfer hummus
to medium bowl.
Lightly brush oil over both sides of each pita. Cut
each pita into 8 wedges and place on baking sheet. Bake
until golden and toasted, about 10 minutes. Let cool
for 10 minutes, then serve with hummus and cut-up vegetables.
Yield 6 servings.
Nutritional Information Per Serving
Fat 10 g
Protein 12 g
Carbohydrate 57 g
Sodium 817 mg
Fiber 7 g