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Recipe: Peanut Butter Hummus

This recipe had us at peanut butter, but if anyone suggests a way to combine salty AND sweet in one healthy treat, please count us in.

photo by Steven Depolo

photo by Steven Depolo

This easy-to-make dish is the perfect after-school snack and can be enjoyed with regular pita chips, cinnamon pita chips, or our favorite suggestion, sweet potato chips! We also love hummus on carrots, so quite frankly, make a double batch because we can’t get enough!

 Peanut Butter Hummus & Pita Chips


For dip:

2 C  low-sodium garbanzo beans (chick peas), rinsed
¼ C  low-sodium chicken broth
¼ C  lemon juice
2–3 Tbsp  garlic, diced (about 4–6 garlic cloves, depending on taste)
¼ C  creamy peanut butter (or substitute other nut or seed butter)
¼ tsp  cayenne pepper (or substitute paprika for less spice)
1 Tbsp  olive oil

For pita chips:

4   (6½-inch) whole-wheat pitas, each cut into 10 triangles
1 Tbsp olive oil
1 tsp garlic, minced (about 1 clove) (or ½ tsp garlic powder)
¼ tsp ground black pepper


1. Preheat oven to 400 ºF.

2. To prepare the hummus, combine all ingredients for the dip and mix them in a food processor or blender. Puree until smooth.

3. Prepare the chips, toss the pita triangles with the olive oil, garlic, and pepper.

4. Bake chips on a baking sheet in a 400 ºF oven for 10 minutes, or until crispy.

5. Arrange pita chips on a platter, and serve with the hummus. Enjoy!

Calories 235
Total fat 9 g
Saturated fat 1 g
Cholesterol 0 mg
Sodium 225 mg
Total fiber 5 g
Protein 9 g
Carbohydrates 32 g
Potassium 259 mg
Vitamin A 0%
Vitamin C 8%
Calcium 4%
Iron 10%
Percent Daily Values are based on a 2,000 calorie diet.

Thanks to the National Heart, Lung, and Blood Institute for this awesome treat!