Students enjoyed this healthy snack of hummus and pita chips made during the Southlake YMCA’s no-bake cooking class.
- 1 (15 ounce) can garbanzo beans/chickpeas. Drained, liquid reserved.
- 1 clove of garlic, crushed.
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/3 cup olive oil
- 1 lemon
- Handful of fresh parsley
In a blender or food processor combine garbanzo beans or chick peas, garlic, cumin, lemon juice, parsley, salt, and half of the reserved liquid. Drizzle in the olive oil until desired consistency is achieved.
- 3 pieces pita bread (3 pitas)
- 3 tablespoons olive oil
- 2 teaspoons salt
- 2 teaspoons oregano
Preheat oven to 400 degrees Fahrenheit. Cut each pita in half and then into 8 wedges. Combine oil, herbs and salt together. Toss pitas with oil mixture and spread out the wedges evenly on a baking sheet. Bake for 8 to 12 minutes or until toasted and golden in color.