Middle Eastern Hummus

Hummus makes a nice, healthy dip or spread for pita bread, and a great dip for fresh vegetables.

Serves: 8Hands-on: 5 minutesTotal: 5 minutesDifficulty: Easy

Serves: 8


  • 1 can (19 oz.) chickpeas
  • 2 large garlic cloves, minced
  • 4 Tbsp. reserved juice from chickpeas
  • 2 Tbsp., plus 1 tsp. lemon juice
  • 2 Tbsp. tahini
  • 1⁄4 tsp. ground cumin
  • 2 pita pockets


  • Preheat oven to 350°F.
  • Drain the chickpeas and mash them, reserving the juice from the can.
  • In a small bowl, blend together the chopped garlic, mashed chickpeas, chickpea juice, lemon juice, tahini, and cumin.
  • Cut pita into 6 wedges each. Place on a baking sheet and toast in the oven for 10 minutes, until crispy. Spread a heaping tablespoon of hummus on each pita wedge. Store the remainder of the hummus in a sealed container in the refrigerator until ready to use.