Makes 8 servings. 
Ingredients 
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 (6&frac12;-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 
Directions 
<ul>
 <li>Preheat oven to 400 degrees. </li>
 <li>To prepare the hummus, combine all ingredients for the dip and mix them in a food processor or blender. Puree until smooth. </li>
 <li>To prepare the chips, toss the pita triangles with the olive oil, garlic and pepper. </li>
 <li>Bake chips on a baking sheet in a 400-degree oven for 10 minutes or until crispy. </li>
 <li>Arrange pita chips on a platter, and serve with the hummus. </li>
</ul>
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: <a href="https://healthyeating.nhlbi.nih.gov/recipedetail.aspx?linkId=1&amp;cId=13&amp;rId=158" target="_blank">National Heart, Lung, and Blood Institute </a>

Peanut butter hummus