This garlicky hummus is the perfect dip for pita crisps. To make the crisps, simply bake triangles of pita bread in a hot oven until they are golden, about 8 minutes.

Makes about 1 2/3 cups

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

1 head garlic
1 19-ounce can chickpeas, rinsed, or 2 cups cooked chickpeas
2 tablespoons lemon juice
1 tablespoon reduced-sodium soy sauce
1 tablespoon tahini (sesame paste)
2 tablespoons water
2 tablespoons chopped fresh parsley plus a sprig for garnish
Salt to taste
Paprika for garnish

1. Preheat oven to 425°F. Remove the loose papery outside skin from the garlic head without separating the cloves. Slice off the top 1/2 inch. Wrap in a small square of foil and roast until the garlic is very soft, about 40 minutes. Unwrap and cool slightly. Separate the cloves and peel.
2. Puree the garlic, chickpeas, lemon juice, soy sauce, tahini and water in a food processor. Add more or less water as necessary to make a fairly firm dip.
3. Transfer to a small serving bowl, stir in parsley and season with salt. Garnish with a sprig of parsley and a sprinkling of paprika.

NUTRITION INFORMATION: Per 2-tablespoon serving: 47 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 8 g carbohydrate; 2 g protein; 1 g fiber; 121 mg sodium; 74 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 1/2 starch

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.

This recipe tasted great, and was very easy!

Ana, NY, NY