Hummus with Pita Chips

Hummus is one of our favorite snacks. It's certainly easy to pick up at any grocery store, but making your own is much cheaper AND you can control the amount of oil you incorporate into the recipe. I used a combination of this recipe and Katie's from Good Things Catered.

Hummus
1 (15.5-ounce) can chickpeas (garbanzo beans), drained but reserve the liquid
2 garlic cloves
2 tsp + tahini paste
juice of one lemon
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt

Drain water from the can of chick peas into a small bowl and reserve.

In a food processor (or blender), mix together the chick peas with the remaining rest of the ingredients, being careful to add second half of lemon juice and tahini slowly, stopping to taste.

Slowly add some of the reserved liquid from beans for correct consistency, until a smooth, slightly fluid paste is formed.

Refrigerate for at least 30 mins before serving. This changes the taste of the hummus by allowing the flavors to form.

WW Points Per Serving (2 Tbsp): 1 point

Pita Chips
Whole wheat pita(s)
Cooking spray
Garlic powder
Lawry's Seasoned Salt

Pre-heat the oven to 375 degrees. Cut the pitas into 6 triangles and split down the middle, for a total of 12 pieces per pita.

Place on a baking sheet. Spray lightly with the cooking spray and sprinkle with the garlic powder and seasoned salt, to taste.

Bake for 7-10 minutes, or until the pitas begin to turn brown.

WW Points Per Serving (6 chips, or 1/2 pita): 1 point