Dipping Chips With Homemade Hummus
Full of healthy stuff like chickpeas and olive oil, may we suggest an alternate name for this tasty snack: Hummuna, hummuna, hummus!
- 2 7-inch pita bread pockets
- ½ cup olive oil
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 15-ounce can chickpeas (garbanzo beans), drained
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini
- ½ teaspoon salt
Preheat oven to 400 degrees.
For the chips, cut pitas in half crosswise, then cut each half into 8 triangles and place rough side up on a greased cookie sheet.
In a small bowl, combine the oil, pepper and garlic salt. Brush each triangle with oil mixture.
Bake in the preheated oven for about seven minutes, or until lightly browned and crispy. Watch carefully, as they can burn easily!
For the hummus, place chickpeas, garlic, lemon juice, salt and tahini in a blender; blend until smooth.
Submit!
