High-Protein Hummus with Baked Pita Chips and Carrot Sticks
10min
10min
2
550
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Chef's Note
To make your Greek yogurt hummus even silkier and creamier, rinse the canned garbanzo beans in warm water and gently rub them between clean paper towels to slide off their skins before blending!
Tags
Ingredients
160 g canned garbanzo beans
370 g plain nonfat Greek yogurt
36 g tahini paste
90 g pita bread pockets
150 g carrots
1 whole lemon
2 whole garlic cloves
1/2 tsp ground cumin
1 tbsp olive oil
1/2 tsp salt
2 tbsp warm water
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Cut 90g of pita bread pockets into small dipping triangles. In a mixing bowl, toss the pita triangles with 1 tsp of olive oil, a pinch of salt, and 1/4 tsp of ground cumin.
- 3
Spread the seasoned pita triangles in a single layer on a baking sheet and bake for 8 to 10 minutes, turning once, until they are golden-brown and crispy.
- 4
While the chips bake, wash and peel 150g of carrots. Cut them into thick 3-inch sticks and set aside.
- 5
In a food processor or high-speed blender, combine 160g of drained and rinsed canned garbanzo beans, 370g of plain nonfat Greek yogurt, 36g of tahini paste, 2 tbsp of freshly squeezed lemon juice, 2 peeled garlic cloves, 1/4 tsp of ground cumin, and 1/2 tsp of salt.
- 6
Process the mixture on high for about 2 minutes until completely smooth and creamy. If the hummus is too thick, stream in 1 to 2 tbsp of warm water to help it blend to your desired consistency.
- 7
Divide the creamy Greek yogurt hummus into two serving bowls. Drizzle each bowl with 1 tsp of the remaining olive oil.
- 8
Serve the hummus immediately alongside the warm, crispy baked pita chips and fresh carrot sticks.
Nutrition Information (per serving)
550
34g
64g
19g
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