Hummus with Pita Chips

 

1

can (19 oz) Progresso® chick peas (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

4

whole wheat pita (pocket) breads (6 inch)

4

tablespoons extra-virgin olive oil

1/2

teaspoon kosher (coarse) salt

• 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.