Huffpost Taste


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total prep 69 calories/serving


  • 1 can (19 ounces) chick-peas, reserve 1 tablespoon liquid, then rinse and drain
  • 1/3 cup plain nonfat yogurt
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon dark Oriental sesame oil
  • 2 medium-size cloves garlic, peeled
  • 3/4 teaspoon each ground cumin and salt
  • Garnish: olive oil, paprika and minced parsley


  • In a food processor or blender, process chick-peas, reserved liquid and remaining ingredients until well blended, but chick-peas are only coarsely chopped.
  • Scrape into a bowl. Garnish with a drizzle of olive oil and paprika and parsley. Serve with pita wedges.
  • This Middle-Eastern chick-pea purée is usually made with tahini (sesame paste) that’s loaded with fat. We’ve cut the fat by using a small amount of intensely flavored dark Oriental sesame oil instead. Serve as a dip with grilled or broiled pita as an appetizer or snack.
  • TO GRILL OR BROIL PITA: Lightly spray both sides of 6- to 8-inch pitas with nonstick cooking spray. Place 4 to 6 inches from heat source and cook 2 to 3 minutes, turning once, until slightly charred. Cut each pita in 6 wedges.