This recipe is from the cookbook, Mindful Eating from internationally renowned, award-winning Miraval Resort & Spa in Tucson, Arizona.
Fat 5.7 g
Saturated fat 0.78 g (33.4% of calories from fat)
Protein 4.5 g
Carbohydrate 21.2 g
Cholesterol 0 mg
Fiber 4.0 g
Fat 0.4 g
Saturated fat 0.07 g (8.2% of calories from fat)
Protein 1.6 g
Carbohydrate 8.8 g
Cholesterol 0 mg
Fiber 5.2 g
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
- 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.
- 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
- Preheat the oven to 400°F.
- Stack 2 pita breads and cut in half with a sharp knife. Stack the slices and cut into eighths.
- 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.)
- 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.)
- Serve warm or at room temperature.