Give this after-school snack a kid-friendly edge by replacing the tahini and garlic with peanut butter and cinnamon. Read more about it in our Crumbs blog!
Peanut Butter-Cinnamon Hummus
1 small can (7.75 ounces) chickpeas (reserve 1 Tbsp. liquid)
1 Tbsp. peanut butter (smooth or chunky)
1/4 tsp. sesame oil
1/2 tsp. cinnamon
Dash of salt
Drain the liquid from the chickpeas, except for one tablespoon. Place the chickpeas in a blender and pulse until the beans break into smaller chunks. Add the remaining ingredients and pulse until you reach your desired consistency. Add the chickpea liquid in small increments to reach a smoother consistency and less for a chunkier hummus. Serve immediately or chill for later use.
Cinnamon-and-Sugar Pita Chips
1 12-oz. package pitas (5 loaves)
Cinnamon and sugar mix (see directions)
Using a pizza cutter, cut the pitas into six pieces as you would with a small pizza. Lightly spray a 9" x 13" baking pan with cooking spray. Preheat the oven to 375 degrees F. In an old spice container (or similar container with holes on the lid top), mix 1/2 cup sugar and 1 Tbsp. cinnamon (or more based on your tastes). Place the pita slices onto the baking pan; lightly coat with the cooking spray. Sprinkle the slices lightly with the cinnamon-sugar mix. Place in the oven and cook for 7 to 12 minutes or until just crisped.