Parsley Hummus with Whole Wheat Pita Chips

(Makes about 1 1/2 cups hummus, recipe adapted from Parsley Hummus in The Bon Appetit Cookbook: Fast Easy Fresh.)

1 can chickpeas (garbanzo beans) drained and rinsed
1/2 cup chopped parsley (pack parsley into half-cup measure, then chop in food processor)
1 tsp. minced garlic (about 2-3 garlic cloves)
1/4 cup sour cream (I used low-fat sour cream)
3 T tahini sauce
1 1/2 T lemon juice
2 T sesame oil
2 T olive oil
1 1/2 tsp. cumin
1 1/2 tsp. salt (or less, this seems like a generous amount of salt, so add salt to taste)
1/4 tsp. cayenne pepper or hot sauce
1 T water (more or less, depending on how thick you like it)
3-4 pieces whole wheat pita bread, cut into triangles
olive oil, for spraying pita and baking sheet

Preheat oven to 450 F. Drain chickpeas (garbanzo beans) into a colander placed in the sink, then rinse until no more foam appears and let the water drain off.

Put parsley and garlic into bowl of food processor fitted with the stainless steel blade. Process about 1 minute, until parsley is well chopped. Add drained chickpeas and process 1-2 minutes, until beans are mostly smooth. Add sour cream, Tahini sauce, lemon juice, sesame oil, olive oil, cumin, salt, and cayenne or hot sauce. Process until mixture is very smooth. Test thickness and add a bit of water if you'd like it to be a little thinner.

Cut whole wheat pita into triangles. Spray baking sheet with olive oil, then arrange pita triangles in a single layer. Spray top of chips with olive oil. Toast chips 4-5 minutes, then turn and toast 1-2 minutes more. (Watch them carefully at the end because they can get too brown rather quickly.)

Serve hummus with pita chips. Can also be served with cauliflower, celery, carrot sticks, or red bell pepper strips.

This printable recipe from Kalynskitchen.com.