[caption id=“attachment_10970” align=“alignright” width=“250” caption=“PHOTOGRAPHER: SARA REMINGTON; FOOD STYLING: TIM MOSBLECH”][/caption]
By Kim Galeaz, R.D.
Serve this protein- and fiber-rich chip-and-dip combo to quell late-afternoon tummy rumbles. Baby carrots, sliced cucumber, and sliced red pepper strips make for yummy dipping, too!
5 6-inch whole wheat pita rounds
Olive oil cooking spray
2 (15-ounce cans) white beans, drained and rinsed
1/3 cup chopped green onion
2 garlic cloves, finely chopped
1/4 cup lemon juice
2 tablespoons tahini (sesame paste)
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1. Preheat oven to 400°F. Set out a large baking sheet.
2. Slice the pita rounds into 8 wedges each. Spray with cooking spray and sprinkle lightly with salt. Bake for 8 minutes, or until golden brown.
3. In a food processor, add the beans, green onion, garlic, lemon juice, tahini, cumin, pepper, and salt to taste. Process until nearly smooth. Transfer to a bowl and serve with the pita triangles.
Makes 2-1⁄2 cups dip and 40 pita triangles