Sun-dried Tomato Hummus - South Beach

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• 8 whole wheat pita bread, cut into 4 triangles each (6-inch)
• 1 1/2 cups canned chick-peas, rinsed and drained
• 3/4 cup canned cannellini beans, rinsed and drained
• 4 sun-dried tomatoes packed in oil
• 1 tablespoon oil, from the sun dried tomatoes
• 1 small garlic clove, peeled
• 1/4 cup nonfat yogurt or 1/4 cup low-fat plain yogurt
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon toasted sesame oil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• assorted raw and blanched vegetables (such as bell peppers, broccoli, carrots, cauliflower, cherry tomatoes, cucumbers, and scallions)

Recipe

• 1 heat oven to 350. place pita wedges on a baking sheet and bake until crisp, 10-12 minutes.
• 2 puree chickpeas, cannellini beans, tomatoes plus the 1 tablespoon of oil, and garlic in a food processor. add yogurt, lemon juice, sesame oil, cumin, and salt; process until smooth. serve at room temperature with pita triangles and vegetables for dipping.