Adapted from Cooking Light. This appetizer made with chickpeas, like real hummus but had no tahini paste.

2  (6-inch) pitas, each cut into 10 wedges
1/8-1/4  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.

One Response to “Garlic and Sun-Dried Tomato Hummus”

1. the galanter's kitchen » Blog Archive » Happy Thanksgiving! says:

   November 1, 2011 at 7:51 pm

   [...] Mary cocktail Garlic and sun-dried tomato hummus with crackers Orange Beets and parmesan chips salad Brined Roast Turkey with Sage Butter Rub [...]