“I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from The South Beach Diet Parties & Holidays Cookbook. Each serving is a tablespoon. This recipe makes 32 pita chips. If you are on Phase 1, enjoy the green veggies, cauliflower, cherry tomatoes, and bell peppers, and simply skip the carrots and pita chips. Make Ahead: The flavors of hummus improve when it's made up to 3 days in advance; refrigerate in a covered container until ready to use. Bring to room temperature before serving. Pitas can be toasted up to a day ahead.”
READY IN:
22mins
SERVES:
6-8
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350. Place pita wedges on a baking sheet and bake until crisp, 10-12 minutes.
  2. Puree chickpeas, cannellini beans, tomatoes plus the 1 tablespoon of oil, and garlic in a food processor. Add yogurt, lemon juice, sesame oil, cumin, and salt; process until smooth. Serve at room temperature with pita triangles and vegetables for dipping.

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