Smoky Hummus With Toasted Pita
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Smoky Hummus With Toasted Pita
Photography by Jodi Pudge
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 378378 cal |
| pro | 11 g11g pro |
| total fat | 10 g10g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 61 g61g carb |
| fibre | 5 g5g fibre |
| chol | 4 mg4mg chol |
| sodium | 703 mg703mg sodium |
| potassium | 253 mg253mg potassium |
| % RDI: | - |
| calcium | 1111 calcium |
| iron | 2121 iron |
| vit A | 22 vit A |
| vit C | 88 vit C |
| folate | 4343 folate |
- Preparation time: 15 mins
This dip has a tangy zip from the yogurt and lemon juice.
Ingredients
-
1 can (540 mL) chickpeas, drained and rinsed
1/2 cup Balkan-style plain yogurt
3 tbsp extra-virgin olive oil
4 tsp lemon juice
1 tsp grated lemon zest
1/4 tsp salt
1 clove garlic, minced
1/4 tsp smoked sweet paprika
4 pita pockets (450 g)
Preparation
In food processor, purée together chickpeas, yogurt, oil, lemon juice, lemon zest, salt and garlic until smooth. Add paprika; process until combined. Transfer to serving bowl. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Toast pitas; cut into triangles. Serve with dip. Makes 6 servings (1-3/4 cup dip).
Toast pitas; cut into triangles. Serve with dip. Makes 6 servings (1-3/4 cup dip).
Source : Canadian Living Magazine: May 2011
- Keywords : Snacks; Vegetarian; Food Processor; Kid-Friendly; Chickpeas; Olive oil; Pitas; 400 calories;
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