Sun-Dried Tomato Hummus - South Beach - cooking recipe

Ingredients

8 whole wheat pita bread, cut into 4 triangles each (6-inch)
1 1/2 cups canned chick-peas, rinsed and drained
3/4 cup canned cannellini beans, rinsed and drained
4 sun-dried tomatoes packed in oil
1 tablespoon oil, from the sun dried tomatoes
1 small garlic clove, peeled
1/4 cup nonfat yogurt or 1/4 cup low-fat plain yogurt
2 tablespoons fresh lemon juice
1/2 teaspoon toasted sesame oil
1/4 teaspoon ground cumin
1/4 teaspoon salt
assorted raw and blanched vegetables (such as bell peppers, broccoli, carrots, cauliflower, cherry tomatoes, cucumbers, and scallions)

Preparation

Heat oven to 350. Place pita wedges on a baking sheet and bake until crisp, 10-12 minutes.
Puree chickpeas, cannellini beans, tomatoes plus the 1 tablespoon of 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.