Photo of Lemon-mint chickpea dip with pita chips by WW

Lemon-mint chickpea dip with pita chips

4
2
2
SmartPoints® value per serving
Total Time
19 min
Prep
12 min
Cook
7 min
Serves
10
Difficulty
Easy
Creamy and smooth, this dip is reminiscent of hummus but offers its own delicious lemon- and mint-infused flavor. You'll love scooping it up with the crisp homemade pita chips. If you prefer, decrease the cook time and barely toast the pita bread for a softer, more pliable option for dipping. If you are having trouble blending the whole garlic cloves, squeeze them through a garlic press first. If you don’t have a garlic press, you can crush the garlic. Place the flat side of a knife, with the blade facing away from you, on top of the garlic cloves and press down. To change up the flavor, try swapping dill or parsley for the mint.

Ingredients

Whole wheat pita(s)

2 large, split open

Olive oil cooking spray

2 spray(s)

Table salt

½ tsp

Chickpeas (15 oz)

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

Water

½ cup(s)

Fresh lemon juice

¼ cup(s)

Olive oil

3 Tbsp, extra-virgin

Garlic clove(s)

2 medium clove(s)

Table salt

½ tsp

Cayenne pepper

¼ tsp, or to taste

Mint leaves

3 Tbsp, fresh, finely chopped (plus extra for garnish)

Fresh tomato(es)

2 Tbsp, fresh, diced

Instructions

  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 7 minutes. 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 flavors to blend.
  5. To serve, spoon dip into a serving dish. Mound diced tomatoes in center and sprinkle with remaining mint; serve with pita chips. Yields about 1/4 cup of dip and 4 pita chips per serving.