Makes 6 servings
|1||can (about 15 ounces) chickpeas, rinsed and drained|
|3||tablespoons lemon juice|
|1/2||teaspoon ground cumin|
|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.
- 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.
- Spoon chickpea mixture into serving bowl. Top with tomato, onion, celery, cucumber and bell pepper.
- 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.
- Serve Hummus with warm pita bread wedges.
|Serving Size:||1/6 of total recipe|
|Calories from Fat||17 %|
|Total Fat||4 g|
|Saturated Fat||1 g|
Check out more recipes for Middle Eastern