Today's Flavor with Chef Nikki Shaw
Waistline Wednesday HUMMUS WITH SUN-DRIED TOMATOES
2 cups garbanzo beans (chick peas), canned 1/3 cup plain nonfat yogurt
2 tablespoons tahini (sesame seed paste)
1 teaspoon fresh garlic, crushed
1 tablespoon extra virgin olive oil
1 teaspoon fresh lemon juice
pinch sea salt
pinch cayenne pepper
2 tablespoons sun-dried tomatoes, finely chopped
Rinse beans with water, then drain. In a food processor, add beans, yogurt, tahini, garlic, olive oil & lemon juice. Process until mixture reaches a smooth consistency.
Blend in sea salt & cayenne pepper to taste. Place in a serving dish & sprinkle sun-dried tomatoes on top.
Refrigerate for 2 hours. Serve with sliced raw vegetables or warm whole-wheat pita bread.
servings: 4 / prep time: 21⁄2 hours / cook time: 0