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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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • 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!

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    • 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.

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    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
    20%
    Total Fat 5.6 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 490.1 mg
    20%
    Total Carbohydrate 43.0 g
    14%
    Dietary Fiber 7.2 g
    28%
    Sugars 0.4 g
    1%
    Protein 8.6 g
    17%

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