What You'll Need
• 4 fresh cloves garlic, chopped
• ½ teaspoon paprika
• 2 cups cooked chickpeas
• ⅓ cup fresh lemon juice
• ⅓ cup fresh lime juice
• ¼ cup sesame tahini
• 5-6 tablespoons extra virgin olive oil
• Sea salt
• ½  teaspoon ground cumin
• ½  teaspoon chile powder
• Pearl Unsweetened or Green Tea soymilk
• 8 pita bread rounds, each cut into 8 triangles
• Kalamata olives for garnish

Instructions
Place all ingredients in a food processor, seasoning with salt to taste. Puree until smooth, slowly adding small amounts of soymilk to thin hummus to taste.

Prepare the pita by drizzling with olive oil and sprinkling with paprika and baking at 350° until the pita triangles are crisp.

Spoon hummus into a bowl, garnished with olives and pita triangles on the side.

Makes 4-5 servings.

Lemon-Lime Hummus with Oven Roasted Pita Chips
by Christina Pirello

Cooking the Whole Foods Way
by Christina Pirello

Christina makes healthy eating a delicious adventure. In this cookbook she takes the mystery out of cooking whole foods from savory soups to innovative entrees and delectable desserts. 500 funtastic recipes with menu examples, tips on meal planning, shopping guide and wholesome eating ideas. 353 pages
 

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