Whole Wheat Pita Chips With Garbanzo Bean-Cumin Dip

READY IN: 15mins
Recipe by spatchcock

Great healthy recipe.

Top Review by J e l i s a

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 :-)

Ingredients Nutrition


  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. Store chips in resealable plastic bag at room temperature. Cover and refrigerate dip.) Serve dip with pita chips.

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