Hummus and Pita Chips

Prep time: 10 minutes | Cooking time: 15 minutes | Servings: 4

Ingredients

  • For Hummus:
    • 2 cups garbanzo beans
    • 1/4 cup Olive Oil or Canola Oil
    • 1/4 cup Lemon Juice
    • 2 garlic Cloves
    • 1 tsp. Salt
    • 1/3 cup sesame tahini (optional)
  • For Pita Chips:
    • 2 whole wheat pita bread rounds
    • 1 Tbsp olive oil

Live Well Tips

  • Learn how to create this delicious recipe with this video!
  • Garbanzo beans are also called chick peas. They are high in fiber, which helps you digest your food and they are high in protein.
  • Dip your favorite veggies in the hummus. Cherry tomatoes, carrots, radishes, and sugar snap peas are all delicious choices!

Directions

  1. Wash hands with soap and water.
  2. Turn oven on to 375 degrees Fahrenheit.
  3. Drain and rinse garbanzo beans.
  4. Add garbanzo beans, oil, lemon juice, garlic cloves, and tahini (if using) to a blender or food processor.
  5. Blend until smooth.
  6. Brush pita bread with oil on both sides. Place on a baking sheet.
  7. Set in oven for 6 minutes. Flip pitas and bake for another 6 minutes.
  8. Slice pita into wedges.

Cook Together! Making Hummus and Pita Chips with Kids

This is a delicious snack that kids will love. They can pick out their favorite veggies to dip in the hummus. They will also enjoy safely slicing the pita bread into chips.

Easy Tasks

  • Gather ingredients and equipment.
  • Brush oil on pita bread.

Intermediate Tasks

  • Measure ingredients and place in bowls.
  • Drain garbanzo beans in a colander.
  • Squeeze fresh lemon (if using) for lemon juice.
  • Press button on blender to begin and end mixing.

Difficult Tasks

  • Pour hummus out of blender or food processor into a bowl.
  • Cut pita into wedges. Make sure kids are using age-appropriate safety knives.

Nutrition Facts

Serving size 1/2 cup hummus and 1/2 pita: Calories–400; Protein–11g; Carbohydrate–33g; Total Fat–27g; Saturated Fat–4g; Cholesterol–0mg; Fiber–8g; Sodium–870mg; Vitamin C–7%; Vitamin A–0%; Iron–18%; Calcium–10%

Adapted from Read for Health curriculum, Washington State University Extension