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Yield: 1-1/4 cups
350°F 9 mins
4-1/2-inch whole-wheat pitas, split open and each side cut into fourths
freshly grated Parmesan cheese
(15.5 ounces) chickpeas, drained and rinsed
extra-virgin olive oil
baby spinach, finely chopped
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.
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.
- Fat, total(g)2
- sat. fat(g)0
- Percent Daily Values are based on a 2,000 calorie diet
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