Whole Wheat Pita Chips With Garbanzo Bean-Cumin Dip
Serves: 4
Meagan Lindgren
1 January 1970
Based on User reviews:
44
Spice
57
Sweetness
47
Sourness
41
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
2 tsps
Ground Cumin2 tbsps
Lemon Juice (fresh)1 tbsp
Extra-Virgin Olive Oil1 small
Garlic (clove, peeled)Directions:
1
Preheat oven to 350°F
2
Cut each whole wheat pita bread round horizontally along folded edges, forming 4 rounds total
3
Stack pita rounds on work surface; cut stack into 8 wedges, forming 32 wedges total
4
Place pita wedges in single layer on baking sheet
5
Bake until wedges are crisp and golden, about 10 minutes
6
Cool completely
7
Stir cumin in small dry skillet over medium-low heat until fragrant, about 30 seconds
8
Remove from heat
9
Combine garbanzo beans, 3 tablespoons reserved garbanzo bean liquid, lemon juice, oil, garlic, and cumin in processor
10
Puree until smooth, adding more garbanzo bean liquid by tablespoonfuls for desired consistency
11
Season to taste with salt and pepper
12
Transfer dip to bowl
13
(Pita chips and dip can be prepared 4 days ahead
14
Store chips in resealable plastic bag at room temperature
15
Cover and refrigerate dip
16
) Serve dip with pita chips
17
Preheat oven to 350°F
18
Cut each whole wheat pita bread round horizontally along folded edges, forming 4 rounds total
19
Stack pita rounds on work surface; cut stack into 8 wedges, forming 32 wedges total
20
Place pita wedges in single layer on baking sheet
21
Bake until wedges are crisp and golden, about 10 minutes
22
Cool completely
23
Stir cumin in small dry skillet over medium-low heat until fragrant, about 30 seconds
24
Remove from heat
25
Combine garbanzo beans, 3 tablespoons reserved garbanzo bean liquid, lemon juice, oil, garlic, and cumin in processor
26
Puree until smooth, adding more garbanzo bean liquid by tablespoonfuls for desired consistency
27
Season to taste with salt and pepper
28
Transfer dip to bowl
29
(Pita chips and dip can be prepared 4 days ahead
30
Store chips in resealable plastic bag at room temperature
31
Cover and refrigerate dip
32
) Serve dip with pita chips