Roasted Red Pepper and Chickpea Dip with Pita Chips

Ingredients: (Serves 12)

1 1/2 teaspoons ground cumin
1 can (14 1/2 ounces) no-salt-added chickpeas, rinsed and drained
1/2 cup rinsed, drained, and coarsely chopped jarred roasted red bell peppers
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon ground red pepper
2 whole-wheat pita breads

Directions:

1    In a small skillet set over low heat, heat the cumin until it becomes fragrant, about 2 minutes.
2    Puree the cumin, chickpeas, bell peppers, oil, lemon juice, garlic, and ground red pepper in a food processor until smooth. Scrape into a container and refrigerate until the flavors are blended, about 1 hour.
3    Preheat the oven to 350°F. Coat a jelly-roll pan with nonstick cooking spray. Separate the pitas along the edges to make four flat circles. Stack and cut them into six pie-shaped wedges. Spread in a single layer on the prepared pan and bake until golden, 12 to 15 minutes. Serve with the dip.
Per serving (2 tablespoons): 33 cal, 1 g fat, 0 g sat fat, 4 g carbs, 1 g protein, 1 g fiber, 0 mg chol, 33 mg sodium, 8 mg calcium