• 2 (15 ounce) cans chickpeas, rinsed and drained
  • 1/3 cup nonfat yogurt
  • 1/4 cup tahini (sesame seed paste)
  • 3 garlic cloves
  • 1/2 cup sun-dried tomato, chopped
  • 1 teaspoon oregano leaves, dried
  • 2 teaspoons lemon juice
  • 1 Process chickpeas, yogurt, tahini, and garlic in a food processor until smooth.
  • 2 Stir in sun-dried tomato bits and herbs. Season to taste with lemon juice.
  • 3 Refrigerate 2 hours. Spoon hummus into serving bowl, and serve with toasted pita wedges.