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Sun-Dried Tomato Hummus

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 Tbsp of the oil
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 and blanched vegetables, such as bell peppers, broccoli, carrots, cauliflower, cherry tomatoes, cucumbers, and scallions for dipping


Heat oven to 350°F. Place pita wedges on a baking sheet and bake until crisp, 10 to 12 minutes. 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.

Note: 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.

Allowed on Phase 2-3 of South Beach Diet. For Phase 1, enjoy the green veggies, cauliflower, cherry tomatoes, and bell peppers, and simply skip the carrots and pita chips.

Makes 2 cups dip. Per tablespoon: 25 calories, 0.5 g fat, 0 g saturated fat, 1 g protein, 4 g carbohydrate, 0 g fiber, 65 mg sodium

Makes 32 pita chips. 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

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