Lemon-Mint Chickpea Dip with Pita Chips
By JPMccutcheon
Ingredients
- 2 large whole wheat pita(s), split open
- 2 spray(s) olive oil cooking spray
- 1/2 tsp table salt
- 31 oz canned chickpeas, drained and rinsed (two 15 1/2 oz cans)
- 1/2 cup(s) water
- 1/4 cup(s) fresh lemon juice
- 3 Tbsp olive oil, extra-virgin
- 2 large garlic clove(s)
- 1/2 tsp table salt
- 1/4 tsp cayenne pepper, or to taste
- 3 Tbsp mint leaves, fresh, finely chopped (plus extra for garnish)
- 2 Tbsp tomato(es), fresh, diced
Details
Servings 10
Adapted from weightwatchers.com
Preparation
Step 1
To make pita chips, place oven rack in middle position. Preheat oven to 400ºF. Line a large baking sheet with aluminum foil.
Coat both sides of split pitas with cooking spray; sprinkle tops with salt. Using a pizza wheel or knife, cut each pita into 8 wedges; place wedges on prepared baking sheet.
Bake on middle oven rack until light golden and crisp, about 6 to 7minutes. Remove to a wire rack to cool.
Meanwhile, to make dip, place chickpeas, water, lemon juice, oil, garlic, salt and cayenne pepper in the bowl of a food processor and process until smooth. Transfer to a bowl and stir in mint. Cover and refrigerate for at least 15 minutes for flavors to blend.
To serve, spoon dip into a serving dish. Mound diced tomatoes in center and sprinkle with remaining mint; serve with pita chips. Yields about 1/4 cup of dip and 4 pita chips per serving.
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