Quick Hummus with Pita
You can't go wrong with this Middle Eastern classic. Heat up the pita bread first for a warm treat on a chilly day.
- 1 16-ounce can chickpeas
- 1/3 cup tahini
- 2 garlic cloves, peeled and diced
- Juice of 1 lemon
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Sea salt, to taste
- Black pepper, to taste
- Whole grain pita bread
In a food processor add tahini, garlic, lemon, cumin, coriander, cooked chickpeas and salt and pepper.
Puree until smooth and creamy.
Serve with whole grain pita bread.
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