photo

Hummus with Garlic Pita Chips

Makes 6 servings.

  • Hummus:
  • 2 tablespoons POLANER Chopped Garlic
  • 1/4 cup fresh cilantro
  • 1 (16-ounce) can chickpeas, drained
  • 1/4 cup CREAM OF WHEAT Hot Cereal (Instant, 1-minute, 2-1/2-minute or 10-minute cook time), uncooked
  • 2 tablespoons tahini*
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3/4 cup olive oil
  • Garlic Pita Chips
  • 2 tablespoons CREAM OF WHEAT Hot Cereal (Instant, 1-minute, 2-1/2-minute or 10-minute cook time), uncooked
  • 1 teaspoon garlic salt
  • 4 pita breads
  • Nonstick cooking spray
  • *Tahini is a thick, mild-flavored, light-colored paste made from ground sesame seeds and used in Middle Eastern dishes. It can usually be found in the supermarket ethnic foods aisle.
  • PLACE garlic in food processor; pulse several times. Add cilantro, chickpeas, Cream of Wheat, tahini, lemon juice, salt and pepper; pulse several more times. While food processor is running, slowly pour in olive oil until dip thickens.
  • PREPARE pita chips. Preheat oven to 350(o)F. Combine Cream of Wheat and garlic salt in small bowl; set aside.
  • CUT pita breads into 12 wedges each. Arrange in single layer on baking sheet. Spray generously with nonstick cooking spray. Sprinkle Cream of Wheat mixture onto chips. Bake 6 minutes. Turn chips over; bake 6 minutes longer. Serve with hummus.
  • Tip: Hummus makes a great spread. Add to sandwiches, pita breads or wraps stuffed with fresh vegetables.