Ingredients
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2 large whole-wheat pita bread, split
1 tsp salt, divided
2 can (15 oz each) chickpeas, drained and rinsed
1⁄2 cup water
1⁄4 cup lemon juice, freshly squeezed
3 tbsp extra-virgin olive oil
2 clove garlic, minced
1⁄4 tsp cayenne pepper, or to taste (optional)
3 tbsp fresh parsley or mint leaves, finely chopped (plus extra for garnish)
2 tbsp fresh tomatoes, chopped
Directions
Place oven rack in the middle position and preheat to 400 degrees F (205 degrees C). Line a large baking sheet with aluminum foil.
Coat both sides of the pitas with cooking spray, then sprinkle the tops with 1/2 teaspoon salt. Cut each pita into 8 wedges and place them on the prepared baking sheet.
Bake for 6 to 7 minutes or until the chips are crisp and light golden brown. Transfer to a wire rack to cool.
Meanwhile, put chickpeas, water, lemon juice, olive oil, garlic, remaining 1/2 teaspoon salt, and cayenne pepper (if using) in a food processor and process until smooth. Transfer to a bowl, then stir in parsley or mint. Cover and refrigerate for at least 15 minutes for the flavors to blend. To serve, spoon dip into a serving dish, pile tomatoes in the center, and sprinkle with remaining parsley or mint.
Per serving: 4 SmartPoints; 4 PointsPlus
Source : allrecipes.Com
