HEAT oven to 375°F. Arrange pita wedges on baking sheets. Combine 1/4 cup oil, 1/2 teaspoon garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper in small bowl. Stir until blended. Brush over both sides of pita wedges. Bake 7 to 10 minutes or until crisp and lightly browned.
COMBINE beans, tahini, lemon juice, jalapeno, cumin and 1/4 cup oil, 1/2 teaspoon salt and 1/2 teaspoon garlic in food processor. Cover and process until smooth.
STIR in parsley and 1/4 cup cilantro until blended. Place in serving bowl. Garnish with tomato and remaining 1 tablespoon cilantro. Serve with pita wedges and fresh vegetables.
Serving Size (1/4 of recipe), Calories 290 (Calories from Fat 0), Total Fat 17g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 660mg, Total Carbohydrate 29g (Dietary Fiber 7g, Sugars 3g), Protein 8g; Percent Daily Value*: Vitamin A 15%, Vitamin C 25%, Calcium 8%, Iron 15%.
*Percent Daily Values are based on a 2,000 calorie diet.
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