Humus

• 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

1. Place sundried tomatoes in small bowl.
2. Add hot water to cover; let stand 10 to 15 minutes or until tomatoes are softened. Drain well; cut tomatoes into quarters.
3. In food processor or blender, process chickpeas, yogurt, tahini, olive oil, lemon juice, garlic and ground pepper until smooth.
4. Stir in sundried tomatoes.
5. 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.
6. Yield:
7. 12 servings.

tomatoes, chickpeas, nonfat yogurt, tahini, olive oil, lemon juice, garlic, ground white pepper, pita breads, celery, carrots, zucchini

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287909 (may not work)