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Hummus with Pita Wedges

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Source: Cooking.com

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Active Time:  10 Minutes
Total Time:  10 Minutes
Yield:  12 servings

RECIPE INGREDIENTS

3 large garlic cloves

Two 15 1/2-ounce cans chickpeas, drained, rinsed

1/4 cup tahini

1/4 cup fresh lemon juice

1 3/4 teaspoons salt

1/2 teaspoon ground cumin

1/2 cup extra-virgin olive oil

Additional olive oil

Cracked green olives

Fresh italian parsley sprigs

Fresh pita bread, cut into wedges

Hummus with Pita Wedges Recipe at Cooking.com

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DIRECTIONS

Finely chop garlic cloves in food processor. Add chickpeas. Puree until almost smooth. Add tahini, lemon juice, and salt; blend well. With machine running, gradually add 1/2 cup oil. Makes about 3 cups hummus.

Spoon hummus into shallow bowl. Drizzle with more olive oil. Garnish with olives and parsley sprigs. Serve with pita bread wedges.

DO-AHEAD TIP: Hummus can be made 1 day ahead. Cover and refrigerate.

Recipe created exclusively for Cooking.com by Rochelle Palermo, Food Editor at Cooking.com.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Yield: 12 servings

Calories:

232

Sodium:

612mg

Fiber:

Carbohydrates, Total:

24g

Protein:

% Cal. from Fat:

50%

Fat. Total:

13g

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Hummus with Pita Wedges

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