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    You are in: Home / Recipes / Whole Wheat Pita Chips With Garbanzo Bean-Cumin Dip Recipe
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    Whole Wheat Pita Chips With Garbanzo Bean-Cumin Dip

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    spatchcock's Note:

    Great healthy recipe.

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    Units: US | Metric


    1. 1
      Preheat oven to 350°F.
    2. 2
      Cut each whole wheat pita bread round horizontally along folded edges, forming 4 rounds total.
    3. 3
      Stack pita rounds on work surface; cut stack into 8 wedges, forming 32 wedges total.
    4. 4
      Place pita wedges in single layer on baking sheet.
    5. 5
      Bake until wedges are crisp and golden, about 10 minutes.
    6. 6
      Cool completely.
    7. 7
      Stir cumin in small dry skillet over medium-low heat until fragrant, about 30 seconds.
    8. 8
      Remove from heat.
    9. 9
      Combine garbanzo beans, 3 tablespoons reserved garbanzo bean liquid, lemon juice, oil, garlic, and cumin in processor.
    10. 10
      Puree until smooth, adding more garbanzo bean liquid by tablespoonfuls for desired consistency.
    11. 11
      Season to taste with salt and pepper.
    12. 12
      Transfer dip to bowl.
    13. 13
      (Pita chips and dip can be prepared 4 days ahead. Store chips in resealable plastic bag at room temperature. Cover and refrigerate dip.) Serve dip with pita chips.

    Ratings & Reviews:

    • on January 16, 2004


      Thanks for posting this, it was exactly what I was looking for, I wanted to make some hummus but had no tahini...I didn't have any cumin, so I skipped that step, added an extra clove of garlic. I don't have a real food processor, just an attachment on my blender, so I don't know if that made a difference, I had to use a few more tablespoons of reserved liquid. I found your recipe after making another pita chip recipe so I didn't get to try it your way yet. Thanks meow :-)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 11, 2007


      Yum! This was good, I doubled the recipe and it came out well, but little too garlic-y. Next time I would use roasted garlic or saute the garlic first. Thanks for a great hummus-like receipe for when I run out of tahini!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 06, 2005


      This review is for the bean dip only. I made this to spread on my toasted english muffin this morning. I liked it because I could omit the oil for a completely fat free spread. It was easy---and GREAT. Don't forget the salt and pepper which are mentioned in the instructions, but omitted in the ingredient list.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Whole Wheat Pita Chips With Garbanzo Bean-Cumin Dip

    Serving Size: 1 (150 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 248.3
    Calories from Fat 50
    Total Fat 5.6 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 490.1 mg
    Total Carbohydrate 43.0 g
    Dietary Fiber 7.2 g
    Sugars 0.4 g
    Protein 8.6 g

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