Makes 6 servings


1 can (about 15 ounces) chickpeas, rinsed and drained
3 tablespoons lemon juice
4-1/2 teaspoons tahini*
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped seeded tomato
1/3 cup chopped red onion
1/3 cup chopped celery
1/3 cup chopped seeded cucumber
1/3 cup chopped green or red bell pepper
2 rounds pita bread

*Tahini, a thick paste made from ground sesame seeds, is available in the ethnic section of major supermarkets, Middle Eastern markets or health food stores.


  1. Combine chickpeas, lemon juice, tahini, cumin, salt and black pepper in work bowl of food processor or blender container; process until smooth. If mixture is too thick to spread, add water until desired consistency is reached.
  2. Spoon chickpea mixture into serving bowl. Top with tomato, onion, celery, cucumber and bell pepper.
  3. Preheat broiler. Split pita breads horizontally in half to form 4 rounds. Stack rounds; cut into sixths to form 24 wedges. Place wedges on baking sheet. Broil 3 minutes or until crisp.
  4. Serve Hummus with warm pita bread wedges.

Nutritional Information

Serving Size: 1/6 of total recipe
Sodium 542 mg
Protein 7 g
Fiber 4 g
Carbohydrate 33 g
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 17 %
Calories 188

Dietary Exchange

Starch 2
Fat 1/2
Vegetable 1/2

Check out more recipes for Middle Eastern