Sun-dried Tomato Hummas and Baked Pita Chips

Kitchen Tools

  • ___________ cups & ____________ spoons

  • Pairing ___________

  • Can opener

  • mini food processor

  • Spoon to dip out hummus


______1 c garbanzo beans (chickpeas), drained 

______1 Tbs. olive oil

______ ¼ c of sun-dried tomato (packed in olive oil)

______¼ tsp. cumin

______¼ tsp. clove

______1 Tbs. lemon juice

______1 Tbs. water

OPTIONAL - 1 Tbs. tahini (sesame seed paste)


In a food processor or blender, mix the garbanzo beans, olive oil, sundried tomato, cumin, sea salt garlic clove, lemon juice, and water. Blend until smooth.


  1. Wipe off lid of can open can or get plastic bag and measure out garbanzo beans and put in food processer. (any left-over beans put into zip lock bag)

  2. Measure out oil and put in food processor.

  3. Open the sundried tomatoes jar/container, measure the sun dried tomatoes.

  4. Cut ends and skin garlic clove, and peel and place garlic clove in food processor.

  5. Measure out cumin, salt, lemon juice, and water and place in food processor.

  6. Blend until smooth.

Baked Pita Chips (oven)

Kitchen Tools

  • Baking ___________

  • pizza ___________

  • _____________spoons

  • _____________ (for oil)

  • _____________brush


______ 2 pita bread pockets   

_______3 Tbs. olive oil

_______¼ tsp. sea salt

_______¼ tsp. garlic powder

Optional – paprika sprinkled on top


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut pita bread pocket into 8 triangles. Open bread up into two pieces. Place the 32 triangles on the cookie sheet textured side up.
  3. Pour the oil in a small bowl. Mix in the sea salt and garlic. Brush each triangle with oil mixture.
  4. Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily