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!
In a medium saucepan, cook lima beans in a small amount of boiling water for 10 minutes; drain.
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.
1 1/2 starch, 1 vegetable