Hummus with Pita Chips

Whip up a batch of homemade hummus with chips in minutes! It's easy and tastes irresistibly fresh.
By Betty Crocker Kitchens

Ingredients

Hummus
1 can (19 oz) Progresso™ chickpeas (garbanzo beans), drained, 1/4 cup liquid reserved
1/2 cup tahini
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
2 cloves garlic, finely chopped
1 teaspoon regular table salt
1/8 teaspoon pepper
Chopped fresh parsley

Pita Chips
4 whole wheat pita (pocket) breads (6 inch)
4 tablespoons extra-virgin olive oil
1/2 teaspoon kosher (coarse) salt

Steps

1 In food processor or blender, place beans, reserved bean liquid, tahini, 1/4 cup oil, the lemon juice, garlic, table salt and pepper. Cover; blend on high speed, stopping blender occasionally to scrape down sides, until smooth. Spoon dip into serving dish. Sprinkle with parsley.

2 Heat oven to 375°F. Brush both sides of each pita bread with 1 tablespoon oil. Cut each pita bread into 8 wedges; separate wedges to make 16 wedges for each pita bread. Places wedges, oil sides up, on ungreased cookie sheets. Sprinkle with kosher salt.

3 Bake 10 to 12 minutes or until pita chips are crisp and lightly browned. Serve with hummus.

Expert Tips

Tahini is a paste made from ground sesame seed. One-half cup of sesame seed can be subbed for the tahini. The dip just won't be as smooth as if you'd used tahini.

Swirl the surface of the dip with the back of a spoon, drizzle with olive oil and sprinkle with cayenne for an inviting appetizer.

Add a signature touch—stir in 1/4 cup finely chopped sun-dried tomatoes for a punch of flavor and color.

Nutrition Information
Nutrition Facts
Serving Size: 1 Serving
Calories 190	Calories from Fat 110
Total Fat	12g	18%
Saturated Fat	1 1/2g	8%
Trans Fat	0g
Cholesterol	0mg	0%
Sodium	350mg	15%
Potassium	130mg	4%
Total Carbohydrate	17g	6%
Dietary Fiber	3g	13%
Sugars	2g
Protein	5g
% Daily Value*:
Vitamin A 0%                       Vitamin C 2% Calcium 4% Iron 10%

Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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