Middle-Eastern Hummus Platter

This dip can be whipped up fast in a food processor. Surround it with fresh veggies and homemade pita toasts for a quick and healthy meal.

(submitted by AngelEyes00)

Serves 6

Per serving hummus and pitta: 383 cal.; 12g prot.; 12g total fat (2g sat. fat); 57g carb.; 0 chol.; 817mg sod.; 7g fiber

2 medium cloves garlic, peeled

2 (15-oz.) cans chickpeas, rinsed and drained

1/4 cup fresh lemon juice

1/4 cup tahini

1 tsp. paprika

1/2 tsp. salt

2 Tbs. olive oil

4 pitta 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)

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.

If you would like to submit a recipe please click the contact us button on the left and fill out the form.

This site was featured in Woman's Own Diet Special™ Magazine as one of the Top Ten Diet Sites!