Sun-Dried Tomato Hummus - 35g&4g Carbs, 5g&0g Fiber
From The South Beach Diet Phases 2 and 3
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.
PREP TIME: 10 minutes
COOK TIME: 12 minutes
Makes 2 cups and 32 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 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.
Heat oven to 350 degrees 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.
Nutrition per Tablespoon of Dip:
25 Calories, 0.5g Fat, 0g Saturated fat, 1g Protein,
4g Carbs, 0g Fiber, 65mg Sodium
Per 4 Pita Triangles:
170 Calories, 1.5g Fat, 0g Saturated Fat, 6g Protein,
35g Carbs, 5g Fiber, 340mg 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.