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Pita Chips with Garbanzo Bean-Cumin Dip

Source of Recipe


Bon Appetit, January 2002






List of Ingredients



• 2 whole wheat pita bread rounds
  
• *
  
• -- Garbanzo Bean-Cumin Dip --
  
• 2 tsp ground cumin
  
• 1 (15-oz.) can garbanzo beans, drained, liquid reserved
  
• 2 Tbsp fresh lemon juice
  
• 1 Tbsp extra-virgin olive oil
  
• 1 small clove garlic, peeled
  






Instructions



1. Preheat oven to 350 degrees (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.
   
   
2. Place pita wedges in single layer on baking sheet. Bake in preheated 350-degree oven until wedges are crisp and golden, about 10 minutes. Cool completely.
   
   
3. Stir cumin in small dry skillet over medium-low heat until fragrant, about 30 seconds. Remove from heat.
   
   
4. 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.
   
   
5. Transfer dip to bowl. Serve dip with pita chips.
   
   (Pita chips and dip can be prepared 4 days ahead. Store chips in resealable plastic bag at room temperature. Cover and refrigerate dip.)
   
   Makes 4 servings.
   
   






Final Comments


Per Serving: 179 calories, 6 g total fat, 0.5 g saturated fat, 0 mg cholesterol.