4–6 servings
2 cups garbanzo beans
¼ cup tahini
Juice of 3 lemons
2 garlic cloves
Salt, to taste
2 celery stalks, sliced
Pita crisps (recipe follows)
1. In a food processor or blender combine all ingredients and blend
until smooth. Serve with celery slices and pita crisps.
Pita Crisps:
2 whole wheat pita breads
J cup olive oil
Coarse salt, to taste
Freshly ground pepper, to taste
1. Preheat oven to 350°F. Split the pita breads in half horizontally,
brush cut sides with olive oil. Cut each round into eight
wedges.
2. Arrange, cut sides up, on a rimmed baking sheet. Sprinkle with
coarse salt and ground pepper. Bake until golden and crisp, 10
to 12 minutes.
Note: For a low-carb, wheat-free substitution, you may also use the
hummus as a vegetable dip instead of using pita crisps.

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