Hummus with Pita Chips Recipe

Name: Hummus with Pita Chips
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 16 servings
Ingredients: 1 can (19 oz) Progresso™ chickpeas (garbanzo beans), drained, 1/4 cup liquid reserved; 1/2 cup tahini; 1/4 cup extra-virgin olive oil; 3 tablespoons lemon juice; 2 cloves garlic, finely chopped; 1 teaspoon regular table salt; 1/8 teaspoon pepper; Chopped fresh parsley; 4 whole wheat pita (pocket) breads (6 inch); 4 tablespoons extra-virgin olive oil; 1/2 teaspoon kosher (coarse) salt

Ingredients

1 can (19 oz) Progresso™ chickpeas (garbanzo beans), drained, 1/4 cup liquid reserved
1/2 cup tahini
1/4 cup extra-virgin olive oil
3 tablespoons lemon juice
2 cloves garlic, finely chopped
1 teaspoon regular table salt
1/8 teaspoon pepper
Chopped fresh parsley
4 whole wheat pita (pocket) breads (6 inch)
4 tablespoons extra-virgin olive oil
1/2 teaspoon kosher (coarse) salt

	PREP TIME 10m	COOK TIME 15m	TOTAL TIME 25m
YIELD 16 servings

Instructions

In food processor or blender, place beans, reserved bean liquid, tahini, 1/4 cup oil, the lemon juice, garlic, table salt and pepper. Cover; blend on high speed, stopping blender occasionally to scrape down sides, until smooth.
Spoon dip into serving dish. Sprinkle with parsley.
Heat oven to 375°F. Brush both sides of each pita bread with 1 tablespoon oil.
Cut each pita bread into 8 wedges; separate wedges to make 16 wedges for each pita bread.
Places wedges, oil sides up, on ungreased cookie sheets. Sprinkle with kosher salt.
Bake 10 to 12 minutes or until pita chips are crisp and lightly browned. Serve with hummus.