Whole Wheat Pita Chips with Garbanzo Bean Cumin Dip
Elevate your snack game with this wholesome and flavorful recipe for Whole Wheat Pita Chips with Garbanzo Bean Cumin Dip. Perfectly baked until golden and crispy, these whole wheat pita chips are seasoned simply with olive oil and a touch of salt, making them a healthier alternative to store-bought varieties. Paired with a creamy and aromatic dip made from protein-packed garbanzo beans, nutty tahini, zesty lemon juice, and warm ground cumin, this combo delivers bold Mediterranean-inspired flavors in every bite. Ready in just 25 minutes, this easy appetizer is ideal for entertaining, serving as a shareable snack, or even adding to your weekly meal prep. Garnish the dip with a sprinkle of paprika for an extra pop of color and pair with fresh veggies for even more variety!
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Recipe Information
Ingredients
- 4 pieces Whole wheat pita bread
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Ground cumin
- 1 15-ounce can Garbanzo beans (canned), drained and rinsed
- 2 tablespoons Tahini
- 1 piece Garlic clove
- 2 tablespoons Lemon juice
- 2 tablespoons Water
- 0.5 teaspoon Paprika (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut each whole wheat pita bread into 8 wedges to create triangular chips.
Place the pita wedges in a large bowl and drizzle with 2 tablespoons of olive oil. Sprinkle with 1/2 teaspoon of salt and toss to evenly coat.
Arrange the pita wedges in a single layer on the prepared baking sheet and bake for 8-10 minutes or until golden brown and crispy. Rotate the baking sheet halfway through for even baking. Remove from the oven and let cool.
While the pita chips are baking, prepare the garbanzo bean cumin dip. In a food processor, combine the garbanzo beans, tahini, garlic, lemon juice, water, and the remaining 1 tablespoon of olive oil.
Add 1/2 teaspoon of salt and 1 teaspoon of ground cumin to the food processor. Blend until smooth. If the dip seems too thick, add 1 additional tablespoon of water and blend again.
Transfer the dip to a serving bowl and sprinkle with paprika for garnish, if desired.
Serve the cooled whole wheat pita chips with the garbanzo bean cumin dip. Enjoy!
Nutrition Facts
Calories |
1933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4136 mg | 180% | |
| Total Carbohydrate | 259.8 g | 94% | |
| Dietary Fiber | 51.6 g | 184% | |
| Total Sugars | 28.5 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2590 mg | 199% | |
| Iron | 10736.0 mg | 59644% | |
| Potassium | 1674 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
