Cumin Pita Wedges With Spicy Hummus
A vegan side dish, appetizer, or snack with a spicy kick.
6 small wheat pitas, cut 6 wedges each
6 servings olive oil cooking spray (or enough to coat pitas)
2 tsp ground cumin
1/2 tsp table salt
15 1/2 oz canned chickpeas, rinsed, drained
15 1/2 oz canned small white beans, rinsed, drained
3 Tbs tahini
2 Tbs fresh lemon juice
2 medium garlic cloves, chopped
I tsp hot picante sauce, or to taste (or other hot sauce)
Preheat oven to 400 degrees. Coat a large baking sheet with cooking spray.
Place pita wedges on baking sheet and lightly coat with cooking spray; sprinkle with cumin and salt. Bake until golden brown, about 8 to 10 minutes.
Meanwhile, to make hummus, combine remaining ingredients in a food processor and process until smooth. If you don't have a food processor, use a blender or mash the ingredients together with a fork. Serve hummus with pita wedges on the side.
Nutrition (per serving): 237.1 calories; 19% calories from fat; 5.4g total fat; 0.0mg cholesterol; 300.5mg sodium; 704.6mg potassium; 37.5g carbohydrates; 7.9g fiber; 1.0g sugar; 11.7g protein.