Sun-Dried Tomato Hummus

Ingredients:

• 8 (6-inch) whole-wheat pitas, cut into 4 triangles each
• 1 1/2 cups canned chickpeas, rinsed and drained
• 3/4 cup canned cannellini beans, rinsed and drained
• 4 sun-dried tomatoes
• 1 small garlic clove, peeled
• 1/4 cup nonfat or low-fat plain yogurt
• 2 tbsp fresh lemon juice
• 1/2 tsp toasted sesame oil
• 1/4 tsp ground cumin
• 1/4 tsp salt
• Assorted raw & blanched vegetables, such as bell peppers, broccoli, carrots, cauliflower, cherry tomatoes, cucumbers and scallions

Makes 2 Cups and 32 Pita chips

1. Heat oven to 350 F. Place pita wedges on a baking sheet and bake until crisp, 10-12 minutes.
2. Puree chickpeas, cannellini beans, tomatoes plus 1 tablespoon of their 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.
    

 WW POINTS VALUE: 1 pts per tbsp dip & 4 pts per 4 pita triangles

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Who doesn't enjoy chips and dip once in a while? Forget the hummus at the grocery store; you can make this colorful hummus at home in 10 minutes or less. This was my first time making hummus and it was so delicious. It was a party in my mouth with the sun-dried tomato zing, the toasted sesame oil, heat from the cumin and the tanginess of the lemon juice. This hummus is great for when you're having company or even when you're at home watching a movie. If you're on Phase 1 of the South Beach Diet, enjoy the green veggies, cauliflower, cherry tomatoes and bell peppers and skip the carrots and pita chips.