Sun-Dried Tomato Hummus - South Beach |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 8 |
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I have not tried this recipe. I'm posting this recipe for safe keeping. I got this recipe from The South Beach Diet Parties & Holidays Cookbook. Each serving is a tablespoon. This recipe makes 32 pita chips. If you are on Phase 1, enjoy the green veggies, cauliflower, cherry tomatoes, and bell peppers, and simply skip the carrots and pita chips. 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. Pitas can be toasted up to a day ahead. 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) |
Directions:
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.
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