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Hummus with Parmesan Pita Chips

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Yield: 1-1/4 cups Prep 10 mins Bake 350°F 9 mins
Hummus with Parmesan Pita Chips
Nutrition Facts
  • Amount Per Serving
  • cal.(kcal)65
  • Fat, total(g)2
  • chol.(mg)1
  • sat. fat(g)0
  • carb.(g)8
  • fiber(g)2
  • pro.(g)2
  • sodium(mg)179

Percent Daily Values are based on a 2,000 calorie diet

  • 5 4-1/2-inch whole-wheat pitas, split open and each side cut into fourths
  • 1/4 cup  freshly grated Parmesan cheese
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • 3 tablespoons  lemon juice
  • 2 tablespoons  tahini
  • 2 tablespoons  extra-virgin olive oil
  • 1/2 teaspoon  cumin
  • 1/2 teaspoon  salt
  • 1/2 cup  baby spinach, finely chopped


1. Heat oven to 350 degrees F. Place pita pieces on rimmed baking sheet and coat with nonstick cooking spray. Bake at 350 degrees F for 8 minutes or until crisp. Remove from oven and divide Parmesan cheese over pitas; return to oven for 1 minute or until cheese melts.

2. Meanwhile, combine chickpeas, lemon juice, tahini, olive oil, cumin and salt in a food processor bowl. Process until a smooth paste forms. Spread chickpea mixture into a serving bowl; stir in spinach. Serve with warm pita chips.

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