Recipe courtesy of Katie Lee Biegel
Recipe courtesy of Katie Lee Biegel
Watch how to make this recipe.
Hummus with Herbed Pita Crisps
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- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 571
- Total Fat
- 36 g
- Saturated Fat
- 9 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 12 g
- Sugar
- 6 g
- Protein
- 15 g
- Cholesterol
- 20 mg
- Sodium
- 519 mg
- Level: Easy
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 571
- Total Fat
- 36 g
- Saturated Fat
- 9 g
- Carbohydrates
- 52 g
- Dietary Fiber
- 12 g
- Sugar
- 6 g
- Protein
- 15 g
- Cholesterol
- 20 mg
- Sodium
- 519 mg
Ingredients
Pita Crisps:
Hummus:
Directions
- For the pita crisps: Preheat the oven to 400 degrees F. In a food processor, combine the butter and herbs and pulse until well combined. Spread the herb butter onto the pita slices. Sprinkle with salt and bake until crisp, about 10 minutes.
- Meanwhile, for the hummus: In a food processor, combine the drained chickpeas, garlic, lemon juice, tahini and cumin. Pulse until smooth. With the food processor running, add the olive oil in a steady stream. Season with the salt and puree until very smooth. If the mixture is too thick, add 2 tablespoons at a time of the reserved chickpea juice until desired consistency.
