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Sun-Dried Tomato Hummus

Yogurt and sesame oil replace tahini in this hummus, creating a lightertexture than the norm. If you are on Phase 1, enjoy the green veggies,cauliflower, cherry tomatoes, and bell peppers, and simply skip thecarrots and pita chips.

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

1

Heat oven to 350°F. Place pita wedges on a baking sheet and bake until

2

crisp, 10 to 12 minutes. Purée chickpeas, cannellini beans, tomatoes

3

plus 1 tablespoon of their oil, and garlic in a food processor. Add

4

yogurt, lemon juice, sesame oil, cumin, and salt; process until smooth.

5

Serve at room temperature with pita triangles and vegetables for dipping.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (19.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

875.42

Calories From Fat (12%)

105.39

% Daily Value

Total Fat 12.43g

19%

Saturated Fat 1.63g

8%

Cholesterol 0mg

0%

Sodium 1639.52mg

68%

Potassium 3466.55mg

99%

Total Carbohydrates 145.01g

48%

Fiber 39.71g

159%

Sugar 0.78g

 

Protein 53.9g

108%

Tips

Assorted raw and blanched vegetables, such as bell peppers, broccoli,carrots, cauliflower, cherry tomatoes, cucumbers, and scallions.