Thursday, September 17, 2015

Peanut Butter Hummus


For dip: 
2 cups low-sodium garbanzo beans, rinsed
¼ cup low-sodium chicken broth
¼ cup lemon juice
2-3 tablespoons garlic, diced
¼ cup creamy peanut butter or other nut or seed butter
¼ teaspoon cayenne pepper or paprika
1 tablespoon olive oil

For pita chips: 
4 (6½-inch) whole-wheat pitas, each cut into 10 triangles
1 tablespoon olive oil
1 teaspoon garlic, minced or ½ tsp garlic powder
¼ teaspoon ground black pepper


Preheat oven to 400F. To prepare the hummus, combine all ingredients for the dip and mix them in a food processor or blender. Puree until smooth. To prepare the chips, toss the pita triangles with the olive oil, garlic and pepper. Bake the chips on a baking sheet for 10 minutes or until crispy. Arrange pita chips on a platter, and serve with the hummus.


Serving: 1/8 cup hummus and 5 pita chips
Calories: 235
Total fat: 9 g
Sodium: 225 mg
Fiber: 5 g
Protein: 9 g
Carbohydrates: 32 g

Recipe Source: Reprinted with permission from Keep the Beat™ Recipes: Deliciously Healthy Family Meals. U.S. Department of Health and Human Services. National Heart, Lung, and Blood Institute. NIH Publication No. 10-7531. Page 66. December 2010.

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