Hummus Veggie Pockets

• 1 can (15.5 oz.) chickpeas (garbanzo beans), drained
• 1/3 cup KRAFT Tuscan House Italian Dressing
• 1/4 tsp. cracked black pepper
• 4 whole wheat pita breads, cut in half
• 1/2 cup shredded carrot

1. Place chick peas in food processor container fitted with steel blade; cover.
2. Process until almost smooth, scrapping down the side of container as needed.
3. Add dressing and pepper.
4. Process until smooth.
5. Fill each pita half with about 3 tablespoons hummus (chick pea mixture).
6. Sprinkle with carrot.
7. Tips: Prepare as directed, adding green or red pepper strips, sliced cucumber or zucchini, chopped tomato and shredded lettuce.
8. Serve as a dip for cut-up vegetables or bread sticks.
9. Refrigerate leftover hummus in a covered container.

chickpeas, italian dressing, cracked black pepper, whole wheat pita breads, shredded carrot

Taken from www.kraftrecipes.com/recipes/hummus-veggie-pockets-50537.aspx (may not work)