Whip up a batch of homemade hummus with chips in minutes! It's easy and tastes irresistibly fresh.
can (19 oz) Progresso™ chickpeas (garbanzo beans), drained, 1/4 cup liquid reserved
cup extra-virgin olive oil
tablespoons lemon juice
cloves garlic, finely chopped
teaspoon regular table salt
Chopped fresh parsley
whole wheat pita (pocket) breads (6 inch)
tablespoons extra-virgin olive oil
teaspoon kosher (coarse) salt
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.
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.
Bake 10 to 12 minutes or until pita chips are crisp and lightly browned. Serve with hummus.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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.