1 cup Contadina® Tomato Sauce
¾ cup garbanzo beans, rinsed and drained
½ cup plain yogurt
2 tbsp. minced green onion
1 tbsp. finely chopped parsley
1½ tsp. garlic powder
1tsp. prepared horseradish
1 tsp. cumin
1 tsp. curry powder
½ tsp. paprika
Pita Chips*
In blender, process tomato sauce, garbanzo beans and yogurt until smooth and
creamy. Pour into small bowl. Stir in remaining ingredients, except
Pita Chips. Cover and refrigerate 8 to 24 hours to allow flavors to blend.
Serve with Pita Chips or crisp vegetable dippers. Makes about 2 cups
*Cut pita bread into wedges; separate each wedge into 2 pieces. Place on
cookie sheet and brush with fresh lemon juice. Sprinkle with salt-free
herb mixture of your choice. Bake at 375° for 7 to 9 minutes or until crisp.
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