Middle-Eastern Hummus Platter
Surround this dip with fresh veggies and homemade pita toasts for a quick and healthy meal.
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Surround this dip with fresh veggies and homemade pita toasts for a quick and healthy meal.
Ingredients
- 1/4 cup fresh lemon juice
- 1/4 cup tahini
- 1 tsp. paprika
- 1/2 tsp. salt
- 1 Tbs. olive oil
- 4 pita breads (5 to 6 inches)
- 6 cups bite-size vegetables for serving (such as blanched broccoli and cauliflower florets,
- carrot and celery sticks, cucumber slices and radishes)
- 2 (15-oz.) cans chickpeas, rinsed and drained
- 2 medium cloves garlic, peeled
Preparation
- Preheat oven to 375°F. Meanwhile, in food processor, process garlic until minced. Add chickpeas, 1/2 cup water, lemon juice, tahini, paprika and salt. Process until smooth, scraping down bowl as necessary. Transfer hummus to medium bowl.
- Lightly brush oil over both sides of each pita. Cut each pita into 8 wedges and place on baking sheet. Bake until golden and toasted, about 10 minutes. Let cool for 10 minutes, then serve with hummus and cut-up vegetables.
Nutrition Information
- Serving Size 6 servings
- Calories 364
- Carbohydrate Content 57 g
- Cholesterol Content 0 mg
- Fat Content 10 g
- Fiber Content 7 g
- Protein Content 12 g
- Saturated Fat Content 1 g
- Sodium Content 817 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g