Moroccan Tomato Dip

Ingredients

• 1 cup tomato sauce
• 3/4 cup low-sodium garbanzo beans, rinsed and drained
• 1/2 cup nonfat plain yogurt
• 2 tablespoons minced green onions
• 1 tablespoon finely chopped parsley
• 1 1/2 teaspoons garlic powder
• 1 teaspoon prepared horseradish
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• pita chips (recipe follows)

Directions

1. 1

   In blender container, process tomato sauce, garbanzo beans, and yogurt until smooth and creamy. Pour into small bowl.

2. 2

   Stir in onion, parsley, garlic powder, horseradish, cumin, curry powder, and paprika.

3. 3

   Cover and refrigerate 8 to 24 hours to allow flavors to blend. Serve with Pita Chips or crisp vegetable dippers.

4. 4

   Pita Chips: Cut pita bread into wedges; separate each wedge into 2 pieces. Place on cookie sheet and brush with salt-free herb mixture of your choice. Bake in preheated 375 degree oven for 7 to 9 minutes or until crisp.