Vegan Snack of the Day - Pita Crisp Chips with Hummus Dip

Pita Crisp Chips are very easy to make and inexpensive compared to the packaged alternative. They pair well with Hummus dip for a high protein, low-fat chip and dip combo.

Pita Crisp Chips

4 (6-inch) whole wheat pita breads
2 teaspoons melted butter or vegetable oil
2 teaspoons oregano
4 tablespoons grated Parmesan cheese or soy Parmesan cheese
Preheat broiler. Split pitas horizontally into rounds. Brush rough edges with butter. Place on cookie sheet. In a small bowl, toss together oregano and Parmesan cheese. Sprinkle over pita rounds. Cut each bread into 4 wedges. Broil about 5-inches from heating element until crisp, about 2 minutes. Watch carefully to prevent burning. Yields 4 servings.
Calories: 106, total fat: 3g, dietary fiber: 3g, protein: 4g, calcium: 45mg

Hummus

2 cans garbanzo beans, rinsed and drained
1/4 cup lemon juice
1/4 cup Tahini
2 cloves garlic
1 teaspoon olive oil
1/4 teaspoon salt
Combine chick peas, lemon juice, tahini, garlic, olive oil and salt in blender container. Process until mixture is smooth. Serve at room temperature or chilled. Yields 2 cups dip to serve 8.
Calories: 124, total fat: 5g, dietary fiber: 3g, protein: 4g, vitamin C, 10 percent.

*Nutrition breakdown by MasterCook Deluxe via Raeudy.com.