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.