Tested till perfect Smoky Hummus With Toasted Pita
Smoky Hummus With Toasted Pita
Photography by Jodi Pudge

Smoky Hummus With Toasted Pita

This dip has a tangy zip from the yogurt and lemon juice.

By Soo Kim and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2011

Recipe3 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 mins
  • Portion size 6


    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)
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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).

Nutritional Information Per serving: about

cal 378 pro 11g total fat 10g sat. fat 2g
carb 61g fibre 5g chol 4mg sodium 703mg
potassium 253mg

% RDI:

calcium 11 iron 21 vit A 2 vit C 8
folate 43
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