PREP TIME: 10 minutes
COOK TIME: 12 minutes
Yogurt and sesame oil replace tahini in this hummus, creating a lighter texture than the norm. If you are on Phase 1, enjoy the green veggies, cauliflower, cherry tomatoes, and bell peppers, and simply skip the carrots and pita chips.
8 (6-inch) whole-wheat pitas, cut into 4 triangles each
1½ cups canned chickpeas, rinsed and drained
¾ 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
¼ cup nonfat or low-fat plain yogurt
2 tablespoons fresh lemon juice
½ teaspoon toasted sesame oil
¼ teaspoon ground cumin
¼ teaspoon salt
Assorted raw and blanched vegetables, such as bell peppers, broccoli, carrots, cauliflower, cherry tomatoes, cucumbers, and scallions
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.
Makes 2 cups and 32 pita chips
NUTRITION AT A GLANCE
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.