Lemony Hummus with Seasoned Pita Chips
  • 4cloves garlic, sliced
  • 1/2small onion, chopped
  • 2tablespoons extra-virgin olive oilplus 1 teaspoon
  • 115-ounce can garbanzo beans, drained and liquid reserved
  • 1/4cup tahiniroasted or plain
  • 1teaspoon low-sodium soy sauce
  • 1teaspoon Worcestershire sauce
  • Juice of 1 large lemonor more, depending on taste
  • 1teaspoon ground cumin
  • 2dashes hot pepper sauce
  • 1/2teaspoon salt
  • 1/2teaspoon olive oil, for drizzlingoptional
  • Dash of paprika
  • 8 pita breads
  • 3tablespoons olive oil
  • Seasoned salt
  1. In a small saucepan, sauté garlic and onion in 1 teaspoon olive oil over medium heat until translucent.
  2. Transfer to a food processor and blend with remaining 2 tablespoons olive oil, garbanzos, tahini, soy sauce, Worcestershire sauce, lemon juice, cumin, hot pepper sauce, and salt. Process until smooth. Season to taste with more lemon juice and salt. If mixture seems too dry, add reserved garbanzo-bean liquid until consistency is creamy.
  3. For chips, stack two or three pitas on top of each other and cut into eighths. Pull double triangles apart to form single pita triangles.
  4. Place on a baking sheet, rough side up. Using a pastry brush, brush with 3 tablespoons olive oil. Sprinkle lightly with seasoned salt. Bake in an oven at 425º until light brown, 6–8 minutes. Watch smaller pieces carefully to avoid overbrowning.
  5. Transfer hummus to a small serving dish and drizzle with 1/2 teaspoon olive oil, if desired. Sprinkle with paprika. Serve on a platter, surrounded by pita chips.
Recipe Notes
Nutrition Facts
Lemony Hummus with Seasoned Pita Chips
Amount Per Serving
Calories 2237
% Daily Value*
Sodium 439mg 18%
Total Carbohydrates 24g 8%
Dietary Fiber 6g 24%
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1/4 cup hummus, 2 chips): 237 cal, 48% fat cal, 13g fat, 2g sat fat, 0mg chol, 8g protein, 24g carb, 6g fiber, 439mg sodium