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Sun-Dried Tomato Hummus
Sun-Dried Tomato Hummus
PREP TIME: 10 minutes COOK TIME: 12 minutes Makes 2 cups and 32 pita chips Yogurt and sesame oil replace tahini in this hummus, creating a lighter texture than the norm. Enjoy with green veggies, cauliflower, cherry tomatoes, and bell peppers, and simply skip the carrots and pita chips. 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 (packed in oil), plus 1 tablespoon of the oil 1 small garlic clove, peeled 1/4 cup nonfat or 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. Instructions Heat oven to 350°F. Place pita wedges on a baking sheet and bake until crisp, 10 to 12 minutes. Purée 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. Nutritional Information Per tablespoon dip: 25 calories 0.5 g fat 0 g saturated fat 1 g protein 4 g carbohydrate 0 g fiber, 65 mg sodium Per 4 pita triangles: 170 calories 1.5 g fat, 0 g saturated fat 6 g protein 35 g carbohydrate 5 g fiber 340 mg sodium MAKE-AHEAD: The flavors of hummus improve when it's made up to 3 days in advance; refrigerate in a covered container until ready to use. Bring to room temperature before serving. Pita chips can be toasted up to a day ahead. |
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