Lemony Hummus With Spicy Whole-Wheat Pita Chips

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“This sounds very good! If you have one, try using your immersion blender instead of the food processor for ease and quick clean up. Extra pita chips can be stored in an airtight container for up to three days. From Cooking Light, March, 20009. Posted for ZWT 2010.”
READY IN:
30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°.
  2. To prepare hummus, combine first 8 ingredients in a food processor; or use your immersion blender and process until smooth.
  3. To prepare chips, combine 2 teaspoons cumin and next 3 ingredients (through red pepper).
  4. Cut each pita half into 4 wedges.
  5. Arrange pita wedges on a baking sheet.
  6. Lightly coat pita with cooking spray. Sprinkle cumin mixture evenly over pita.
  7. Bake at 350° for 10 minutes or until crisp.
  8. Serve with hummus and enjoy!

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