nutritional information

Per Serving hummus and pita:

  • Calories: 364
  • Protein: 12 g
  • Total Fat: 10 g
  • Saturated Fat: 1 g
  • Carbohydrates: 57 g
  • Cholesterol: mg
  • Sodium: 817 mg
  • Fiber: 7 g
Vegan

Middle-Eastern Hummus Platter

6 servings

30 minutes or fewer

Surround this dip with fresh veggies and homemade pita toasts for a quick and healthy meal.
  • ¼ cup fresh lemon juice
  • ¼ cup tahini
  • 1 tsp. paprika
  • ½ tsp. salt
  • 1 Tbs. olive oil
  • 4 pita breads (5 to 6 inches)
  • 6 cups bite-size vegetables for serving
  • 2 15-oz. cans chickpeas, rinsed and drained
  • 2 medium cloves garlic, peeled
  1. 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.
  2. 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.
June 1999

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comments

this is the best hummus i've ever made!

Jess - 2009-09-15 23:52:58

substitue paprika with allspice and drizzle in olive oil after all ingredients are mixed.You can use a blender in place of food processor.Pour approx. one teaspoon oil over top of hummus in bowl and sprinkle paprika on top.Before toasting pita, cut in small triangles and sprinkle with the oil and season with sea salt and old bay(or any spicy seasoning on hand);the taste is brilliant.The pita crisps(chips)can be stored in glass jar.This is how I've always made hummus and everyone loves it; I hope whoever sees this will try it.

Frances - 2009-09-17 17:32:17