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Hummus with Pita Chips

Hummus with Pita Chips

Snack
Prep Time
10min
Cook Time
10min
Servings
1
Calories
356
Chef's Note

Adding Greek yogurt to hummus is a simple way to boost protein while keeping the texture creamy. If you prefer a smoother hummus, remove the chickpea skins before blending.

Tags
quick
vegetarian
snack
Mediterranean
high-protein
chickpeas
healthy
Middle Eastern
Ingredients

  • 1/2 cup canned chickpeas

  • 1 tablespoon tahini

  • 1 tablespoon lemon juice

  • 1 clove garlic

  • 1 teaspoon olive oil

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground cumin

  • 1 tablespoon water

  • 1 small whole wheat pita bread

  • 1 spray cooking spray

  • 1/4 cup Greek yogurt

Instructions
  • 1

    Preheat oven to 375°F (190°C).

  • 2

    Drain and rinse 1/2 cup of canned chickpeas.

  • 3

    Cut 1 small whole wheat pita bread into 8 triangles.

  • 4

    Place pita triangles on a baking sheet, spray lightly with cooking spray, and bake for 8-10 minutes until crisp and lightly golden.

  • 5

    While the chips bake, add the chickpeas, 1 tablespoon tahini, 1 tablespoon lemon juice, 1 minced garlic clove, 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon cumin to a food processor.

  • 6

    Blend until smooth, adding 1 tablespoon water as needed to reach desired consistency.

  • 7

    Transfer hummus to a small bowl and mix in 1/4 cup Greek yogurt to increase protein content.

  • 8

    Serve the hummus with the baked pita chips.

Nutrition Information (per serving)
356
Calories
28g
Protein
33g
Carbs
12g
Fat
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