Appetizer

A savory dish with bright flavors of lemon and garlic, this hummus is great for dipping pita chips or raw vegetables. To use as a spread, be sure to thin slightly with extra olive oil.

3 cups canned garbanzo beans, rinsed and drained well
6 tablespoons fresh lemon juice
1/2  teaspoon minced garlic
8 teaspoons extra virgin olive oil
1 recipe Toasted Pita Chips (see below), or tortilla chips

1. Place all the ingredients in the bowl of a food processor and blend on high speed until smooth, scraping down the sides of the bowl as needed.
2. Transfer the hummus to an airtight container and refrigerate until well chilled before serving with accompaniment of choice.  (The hummus will keep, refrigerated, for up to 5 days.)

Toasted Pita Chips (Makes 4 to 8 servings)

Two 7-inch whole wheat pita breads
1/2 teaspoon vegetable oil cooking spray

1. Preheat the oven to 400°F.
2. Stack 2 pita breads and cut in half with a sharp knife. Stack the slices and cut into eighths.
3. Toss the bread in a medium bowl with the oil to lightly coat. (Alternatively, lay the pita triangles on the baking sheet and spray lightly on one side with vegetable cooking spray.)
4. Bake the bread until fragrant and starting to crisp, 7 to 8 minutes. Remove from the oven and cool slightly on the baking sheet before serving. (The pita chips will continue to crisp as they cool.)
5. Serve warm or at room temperature.