Name: Creamy hummus with warm pita
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 2/3 cup canned chickpeas, drained and rinsed; 1 cup nonfat Greek yogurt; 1 1/4 tsp tahini; 2 tsp lemon juice; 1/2 clove garlic, finely grated; 1/4 tsp salt; 1/2 tsp cumin; 1 tbsp water; 1/2 tsp extra virgin olive oil; 1/2 tsp paprika; 1/2 white pita bread, halved; 3.5 oz cucumber, sliced into rounds; 1/3 cup cherry tomatoes, halved

Nutrition

Per serving

488 calories

Protein: 40g; 32% of calories
Carbs: 61g; 49% of calories
Fat: 10g; 19% of calories

Instructions

Prep 10 min · Cook 0 min

In a blender, combine the chickpeas, tahini, lemon juice, grated garlic, and water. Process until the mixture is smooth, stopping to scrape down the sides with a spatula as needed to ensure no lumps remain.
Add the Greek yogurt, salt, and cumin to the blender. Pulse a few times just until the yogurt is incorporated and the mixture is creamy. Taste the hummus, and add a pinch more salt if the yogurt tastes too sharp.
Stack the pita halves and cut each into four triangles. Wrap them in a damp paper towel and microwave for 20 seconds until soft and warm. Slice the cucumber and halve the tomatoes.
Spoon the hummus into a bowl. Drizzle the olive oil over the top and sprinkle with paprika. Arrange the warm pita triangles, cucumber rounds, and cherry tomatoes around the bowl.

Nutrition

Ingredients

Instructions

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