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Hummus With Pita Crisps Recipe
|6 inch pita breads||6|
|Olive oil||1⁄2 Cup (8 tbs)|
|Sesame seeds||1⁄4 Cup (4 tbs)|
|Canned garbanzo beans||15 Ounce, drained, reserve liquid (1 Can)|
|Lemon juice||3 Tablespoon|
|Garlic||2 Clove (10 gm)|
Serving size: Complete recipe
Calories 2214 Calories from Fat 1147
% Daily Value*
Total Fat 130 g200.5%
Saturated Fat 17.6 g87.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3056 mg127.3%
Total Carbohydrates 237 g79%
Dietary Fiber 26.8 g107.1%
Sugars 7.8 g
Protein 55 g110.9%
Vitamin A 0.3% Vitamin C 45.1%
Calcium 64% Iron 70.2%
*Based on a 2000 Calorie diet
Stack breads; cut stack into 6 to 8 wedges.
Place wedges in a single layer on 2 large baking sheets.
Bake in a 400° oven until crisp and golden 5 to 10 minutes.
Meanwhile, toast sesame seeds in a small frying pan over medium heat until golden 3 to 5 minutes, shaking pan often.
Transfer seeds to a blender or food processor and add garbanzos, 2 tablespoons of the oil, lemon juice, garlic, and 6 tablespoons of the reserved garbanzo liquid.
Whirl, adding more liquid if needed, until hummus is smooth but still thick enough to hold its shape.
Season to taste with salt and pepper.
Transfer hummus to a serving bowl and drizzle with remaining 2 tablespoons oil.
Offer pita wedges to scoop up dip.
Makes 6 to 8 servings.