With processor running, drop garlic through feed tube; chop finely. Scrape down sides of bowl. Add 1/2 teaspoon paprika and next 6 ingredients; blend until smooth. Season to taste with salt and pepper. Cover and chill at least 1 hour and up to 1 day.
Preheat oven to 350. Arrange pita triangles on 2 large baking sheets. Brush with oil; sprinkle with salt and pepper. Bake until crisp, about 8 minutes. Cool on sheets. (Can be made 1 day ahead. Store airtight at room temperature.)
Transfer hummus to serving dish. Sprinkle with paprika; garnish with olives. Serve hummus, vegatables and pita chips
*AVAILABE AT MIDDLE EASTERN AND NATURAL FOODS STORES
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|Serving Size: 1 Serving (24g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 24 (77%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 1.1mg||0 %|
|Potassium 32.1mg||1 %|
|Total Carbohydrate 2.2g||1 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 2g|
|Protein 0.2g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 31
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