This perfect, guilt-free dip is sure to be a hit at your next gathering. And because it takes just 25 minutes to prepare, it means you can easily whip up another batch when this delicious appetizer runs out! Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a medium saucepan, cook lima beans in a small amount of boiling water for 10 minutes; drain.

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  • In a food processor, combine lima beans, yogurt, shallots, lemon juice, honey, chives, garlic, pepper and salt. Cover and process until smooth.

  • Preheat oven to 400 degrees F. Halve pita bread rounds horizontally. Cut into wedges. Lightly coat pita wedges with nonstick cooking spray. Place on a baking sheet. Bake 5 to 8 minutes or until lightly browned and crisp.

  • Serve hummus with pita crisps.

Nutrition Facts

129 calories; 1.1 g total fat; 0.3 g saturated fat; 1 mg cholesterol; 237 mg sodium. 289 mg potassium; 25.4 g carbohydrates; 3.8 g fiber; 5 g sugar; 6 g protein; 167 IU vitamin a iu; 10 mg vitamin c; 25 mcg folate; 56 mg calcium; 1 mg iron; 36 mg magnesium;