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Garlic and Sun-Dried Tomato Hummus

Karry Hosford
Yield 5 servings (serving size: 1/4 cup hummus and 4 pita wedges)
"I came up with this hummus recipe exploring ways to get more fiber in my diet. The tomatoes give it a warm, coral-like color." -CL Reader

Ingredients

  • Cooking spray
  • 2 (6-inch) pitas, each cut into 10 wedges
  • 1/4 cup water
  • 2 tablespoons chopped oil-packed sun-dried tomato halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves
  • 1 (15-ounce) can chickpeas (garbanzo beans), drained

Nutrition Information

  • calories 175
  • caloriesfromfat 9 %
  • fat 1.7 g
  • satfat 0.2 g
  • monofat 0.5 g
  • polyfat 0.6 g
  • protein 6.6 g
  • carbohydrate 33.7 g
  • fiber 4.5 g
  • cholesterol 0.0 mg
  • iron 1.9 mg
  • sodium 623 mg
  • calcium 52 mg

How to Make It

  1. Preheat oven to 425°.

  2. Coat a baking sheet with cooking spray. Place pita wedges on pan, and coat with cooking spray. Bake at 425° for 6 minutes or until golden.

  3. Combine water, tomato, salt, pepper, garlic, and beans in a food processor, and process until smooth. Serve with pita wedges.