Photo of Lemon-Mint Chick Pea Dip with Pita Chips by WW

Lemon-Mint Chick Pea Dip with Pita Chips

Points® value
Total Time
19 min
12 min
7 min
You'll love scooping up this dip with the thick, crisp pita chips. It's like hummus—only better.


Whole wheat pita

2 large, split open

Olive oil cooking spray

2 spray(s)

Table salt

½ tsp(s)

Canned undrained chickpeas

31 oz, drained and rinsed (two 15 1/2 oz cans)


½ cup(s)

Fresh lemon juice

¼ cup(s)

Olive oil

3 tsp(s), extra-virgin


2 clove(s), large

Table salt

½ tsp(s)

Cayenne pepper

¼ tsp(s), or to taste

Peppermint leaves

3 tbsp(s), fresh, finely chopped (plus extra for garnish)


2 tbsp(s), fresh, diced


  1. To make pita chips, place oven rack in middle position. Preheat oven to 400ºF. Line a large baking sheet with aluminum foil.
  2. Coat both sides of split pitas with cooking spray; sprinkle tops with salt. Using a pizza wheel or knife, cut each pita into 8 wedges; place wedges on prepared baking sheet.
  3. Bake on middle oven rack until light golden and crisp, about 6 to 7minutes. Remove to a wire rack to cool.
  4. Meanwhile, to make dip, place chickpeas, water, lemon juice, oil, garlic, salt and cayenne pepper in the bowl of a food processor and process until smooth. Transfer to a bowl and stir in mint. Cover and refrigerate for at least 15 minutes for flavours to blend.
  5. To serve, spoon dip into a serving dish. Mound diced tomatoes in centre and sprinkle with remaining mint; serve with pita chips. Yields about 1/4 cup of dip and 4 pita chips per serving.


If you are having trouble blending the whole garlic cloves, squeeze them through a garlic press first.Try swapping dill or parsley for the mint.