Humus - cooking recipe

Ingredients

8 sundried tomatoes
1 (15 oz.) can chickpeas, rinsed and drained (garbanzo beans)
1/4 c. plain nonfat yogurt
2 Tbsp. tahini (sesame seed paste)
2 Tbsp. olive oil
3 to 4 tsp. lemon juice
2 to 3 garlic cloves, minced
1/8 tsp. ground white pepper
4 pita breads, cut into wedges
2 celery ribs, cut into sticks
2 large carrots, peeled and cut into sticks
1 small zucchini, cut into sticks

Preparation

Place sundried tomatoes in small bowl.
Add hot water to cover; let stand 10 to 15 minutes or until tomatoes are softened. Drain well; cut tomatoes into quarters.
In food processor or blender, process chickpeas, yogurt, tahini, olive oil, lemon juice, garlic and ground pepper until smooth.
Stir in sundried tomatoes.
Refrigerate humus 3 hours or longer to blend flavors. To serve, spoon humus into small bowl; serve with pita wedges and celery, carrot and zucchini sticks for dipping.
Yield:
12 servings.