Garlic and Sun-Dried Tomato Hummus

Garlic and Sun-Dried Tomato Hummus Karry Hosford


  • Cooking spray
  • 2 (6-inch) pitas, each cut into 10 wedges
  • 1/4 cup water
  • 2 tablespoons chopped oil-packed sun-dried tomato halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves
  • 1 (15-ounce) can chickpeas (garbanzo beans), drained


Preheat oven to 425°.

Coat a baking sheet with cooking spray. Place pita wedges on pan, and coat with cooking spray. Bake at 425° for 6 minutes or until golden.

Combine water, tomato, salt, pepper, garlic, and beans in a food processor, and process until smooth. Serve with pita wedges.

    "I came up with this hummus recipe exploring ways to get more fiber in my diet. The tomatoes give it a warm, coral-like color." -CL Reader
  • Yield: 5 servings (serving size: 1/4 cup hummus and 4 pita wedges)

Nutritional Information

Calories per serving: 175
Caloriesfromfat per serving: 9%
Fat per serving: 1.7g
Saturated fat per serving: 0.2g
Monounsaturated fat per serving: 0.5g
Polyunsaturated fat per serving: 0.6g
Protein per serving: 6.6g
Carbohydrate per serving: 33.7g
Fiber per serving: 4.5g
Cholesterol per serving: 0.0mg
Iron per serving: 1.9mg
Sodium per serving: 623mg
Calcium per serving: 52mg