Sun-Dried Tomato Hummus - cooking recipe

Ingredients

2 (15 ounce) cans chickpeas, rinsed and drained
1/3 cup nonfat yogurt
1/4 cup tahini (sesame seed paste)
3 garlic cloves
1/2 cup sun-dried tomato, chopped
1 teaspoon oregano leaves, dried
2 teaspoons lemon juice

Preparation

Process chickpeas, yogurt, tahini, and garlic in a food processor until smooth.
Stir in sun-dried tomato bits and herbs. Season to taste with lemon juice.
Refrigerate 2 hours. Spoon hummus into serving bowl, and serve with toasted pita wedges.