Both the dip and the pita chips can be made several days ahead to keep on hand for after-workout nourishment.


  • 2 whole wheat pita bread rounds
  • 2 teaspoons ground cumin
  • 1 15-ounce can garbanzo beans (chickpeas), drained, liquid reserved
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 small garlic clove, peeled


  • Preheat oven to 350F.
  • Cut each whole wheat pita bread round horizontally along folded edges, forming 4 rounds total.
  • Stack pita rounds on work surface; cut stack into 8 wedges, forming 32 wedges total.
  • Place pita wedges in single layer on baking sheet.
  • Bake until wedges are crisp and golden, about 10 minutes.
  • Cool completely.
  • Stir cumin in small dry skillet over medium-low heat until fragrant, about 30 seconds.
  • Remove from heat.
  • Combine garbanzo beans, 3 tablespoons reserved garbanzo bean liquid, lemon juice, oil, garlic, and cumin in processor.
  • Puree until smooth, adding more garbanzo bean liquid by tablespoonfuls for desired consistency.
  • Season to taste with salt and pepper.
  • Transfer dip to bowl. (Pita chips and dip can be prepared 4 days ahead. Store chips in resealable plastic bag at room temperature. Cover and refrigerate dip.)
  • Serve dip with pita chips.

    Makes 4 servings.

    For more information on cooking guidelines %26 recipes visit Quick Easy Recipes

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