2 large garlic cloves

1 (19-ounce) can chickpeas

4 tablespoons reserved juice from chickpeas

2 tablespoons, plus 1 teaspoon lemon juice

2 tablespoons tahini or peanut butter

¼ teaspoon (or to taste) ground cumin

1–2 pita pockets

• Preheat oven to 350°.

• Smash, peel, and finely chop the garlic cloves. Drain the chickpeas and mash them, reserving the juice from the can.

• In a small bowl, blend together the chopped garlic, mashed chickpeas, chickpea juice, lemon juice, tahini, and cumin.

• Cut 1 or 2 pita pockets into 6 wedges each. Place on a baking sheet and toast in the oven for 8 to 10 minutes, until crispy. Spread a heaping tablespoon of hummus on each pita wedge. Store the remainder of the hummus in a sealed container in the refrigerator until ready to use.

Replacing Tahini with Peanut Butter

Peanut butter makes a handy (and less expensive!) alternative to tahini in recipes. Both are made from nuts (tahini is made by grinding raw or toasted sesame seeds) and lend a creamy texture and nutty flavor to dishes such as Middle Eastern Hummus. However, tahini is the winner in the nutrition department. While their fat and calorie content are nearly identical, tahini is loaded with vitamins and minerals such as calcium and lecithin.