1 (15oz) can chickpeas, drained (plus about 1/2 the juice from the can)
1 Tablespoon tahini paste
Juice of 1/2 a lemon
2 garlic cloves, roughly chopped
3/4 teaspoon salt
1/4 teaspoon ground cumin
Preheat oven to 400 degrees. Brush both sides of pita bread with olive oil and salt tops lightly.
Cut the bread into wedges (a kitchen scissors works well for this).
Place bread on a cookie sheet and cook for 6-10 minutes, flipping half-way through (cooking time will depend on thickness of pita and desired crispness).
Mix all ingredients in a blender and mix until creamy. If too dry, add a little olive oil.
This is best if chilled for about an hour.
Serve with warm pita triangles (or pita chips/vegetables/etc).
Nutrition Info Per Serving: Calories 383.0 Total Fat 14.4 g Saturated Fat 2.0 g Polyunsaturated Fat 2.4 g Monounsaturated Fat 7.9 g Cholesterol 0.0 mg Sodium 1,037.8 mg Potassium 293.4 mg Total Carbohydrate 54.2 g Dietary Fiber 6.5 g Sugars 0.8 g Protein 10.8 g