Try this protein-rich spread as a dip for raw vegetables at your next party.

Serves: 20

  • 20 ounces warm, cooked chickpeas
  • 3 cloves garlic
  • 1/4 cup lemon juice
  • 3-1/2 tablespoons tahini
  • 3 tablespoons olive oil
  • 1/4 tsp cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder

Place all of the ingredients in a food processor and puree. Add water or additional lemon juice as needed to creagte a smooth mixture.

Per serving:

Calories: 135 l fat: 5 g l protein: 6 g l Sodium: 10 mg l Fiber: 5 g l Carbohydrates: 18 g l Sugar: 3 g


Homemade Pita Chips

Tastier and more affordable then store-bought, these chips are great with hummus and many dips.

Serves 24

  • 12 pitas, each cut into 8 triangles
  • 1/3 cup olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp dried parsley
  • 1/2 tsp dried basil
  • 1/4 tsp hot paprika
  1. Preheat oven to 400 F. Line 2 baking sheets with parchment paper.
  2. Arrange the pita wedges in a single layer on the sheets. Set aside.
  3. Stir together the oil and spices. Brush the top of each triangle with the seasoned oil. Bake for 5 to 8 minutes or until crispy.

Per serving

Calories: 109 l Fat: 3 g l Protein: 3 g l Sodium: 210 mg I Fiber: 1 g I Carbohydrates: 17 g I Sugar: 0 g

from, The Everything Whole Foods Cookbook, by Rachel Rappaport

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