Garlic and Sun-Dried Tomato Hummus

Karry Hosford

"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

Yield: 5 servings (serving size: 1/4 cup hummus and 4 pita wedges)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 175
  • Calories from fat: 9%
  • Fat: 1.7g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 6.6g
  • Carbohydrate: 33.7g
  • Fiber: 4.5g
  • Cholesterol: 0.0mg
  • Iron: 1.9mg
  • Sodium: 623mg
  • Calcium: 52mg

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

Preparation

  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.
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