Hummus with Pita Crisps

Dry Bean Advisory Board cookbook, Beans, Beans, Beans, California's Finest Recipes, 2nd edition

1/4 cup sesame seeds

1 can (15 oz) garbanzo beans, drain and reserve liquid

3 tablespoons lemon juice

2 tablespoons olive oil

2 green onions, cut in 2-inch lengths

2 cloves garlic

1/4 teaspoon salt

Black pepper

Pita crisps (recipe follows)

Toast sesame seeds in a small skillet over medium-low heat, stirring often, until golden (5-7 minutes). Transfer to a food processor or blender. Add garbanzos, lemon juice, olive oil, green onions, garlic, and 5 to 6 tablespoons of the reserved garbanzo liquid. Process until mixture is smooth and creamy, but still thick enough to hold its shape. Season to taste with salt and pepper. Mound in a bowl. Serve with Pita Crisps. Makes 1 3/4 cup. Serves 6 to 8.

Pita Crisps
Preheat oven to 400°F.
Split 6 pita breads (about 6-inch diameter) into 12 rounds. In a small bowl, mix 1/4 cup olive oil and 1 clove garlic, minced or pressed. Brush insides of pita rounds with oil mixture; sprinkle lightly with pepper. Place in a single layer on 2 large baking sheets. Bake until crisp and golden brown, 5-10 minutes. Serve warm or at room temperature.

Nutrition Information
Approximately per serving:
Calories: 374
Protein: 11 g
Carbohydrate: 47 g
Fat: 16 g
Calories from fat: 39%
Cholesterol: 0 g
Fiber: 5 g
Folate: 124 mcg
Sodium: 510 mg