1 15-ounce can garbanzo beans (chickpeas), drained, liquid reserved
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 small garlic clove, peeled
salt to taste
Instructions
Preheat oven to 350°F. Cut each whole wheat pita bread round
horizontally along folded edges, forming 4 rounds total. Stack
pita rounds on work surface; cut stack into 8 wedges, forming
32 wedges total. Place pita wedges in single layer on baking
sheet. Bake until wedges are crisp and golden, about 10 minutes.
Cool completely.
Stir cumin in small dry skillet over medium-low heat until
fragrant, about 30 seconds. Remove from heat. Combine
garbanzo beans, 3 tablespoons reserved garbanzo bean liquid,
lemon juice, oil, garlic, and cumin in processor. Puree until
smooth, adding more garbanzo bean liquid by tablespoonfuls for
desired consistency. Season to taste with salt and pepper.
Transfer dip to bowl.
Pita chips and dip can be prepared 4 days ahead. Store chips in
resealable plastic bag at room temperature. Cover and refrigerate
dip.
Originally Submitted
4/16/2013
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