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Peanut butter hummus

Hummus and pita

Makes 8 servings.


For dip:

2 cups low-sodium garbanzo beans (chickpeas), rinsed

1/4 cup low-sodium chicken broth

1/4 cup lemon juice

2 to 3 tablespoons garlic, diced (about 4 to 6 garlic cloves, to taste)

1/4 cup creamy peanut butter (or other nut or seed butter)

1/4 teaspoon cayenne pepper (or substitute paprika for less spice)

1 tablespoon olive oil

For pita chips:

4 (6½-inch) whole-wheat pitas, each cut into 10 triangles

1 tablespoon olive oil

1 teaspoon garlic, minced (about 1 clove) (or 1/2 teaspoon garlic powder)

1/4 teaspoon ground black pepper


  • Preheat oven to 400 degrees.
  • To prepare the hummus, combine all ingredients for the dip and mix them in a food processor or blender. Puree until smooth.
  • To prepare the chips, toss the pita triangles with the olive oil, garlic and pepper.
  • Bake chips on a baking sheet in a 400-degree oven for 10 minutes or until crispy.
  • Arrange pita chips on a platter, and serve with the hummus.

Nutrition information

Serving size: 1/3 cup hummus; 5 pita chips. Amount per serving: 235 calories, 9g total fat (1g saturated fat), 32g carbohydrates, 9g protein, 5g total fiber, 225mg sodium.

Source: National Heart, Lung, and Blood Institute

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