MEDITERRANEAN DELIGHT DIP

Hummus (recipe follows)
3/4 cup diced, seeded tomato
2 tablespoons chopped, pitted Greek olives
2 teaspoons olive oil
3/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup chopped, seeded cucumber
3/4 teaspoon dried dill weed
1/4 cup fat-free plain yogurt
6 pita breads, cut into triangles (for serving)

Spoon Hummus onto large plate or serving platter, leaving a border around edge of plate.

Combine tomatoes, olives, oil, oregano, salt and pepper; spoon mixture over Hummus, leaving a border of Hummus showing.

Spoon combined cucumber and dill weed over tomatoes, leaving a border of tomatoes showing.

Spoon yogurt over cucumbers.

Serve with pita triangles.

HUMMUS
Makes about 1 3/4 cups

1 (15 ounce) can Garbanzo beans, rinsed, drained (or 1 1/2 cups cooked dry-packaged Garbanzo beans)
1/4 cup fat-free plain yogurt
2 to 3 tablespoons tahini (sesame seed paste)
2 cloves garlic
1 tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Process all ingredients in food processor until smooth.

*Although B.E.A.N. recipes usually call for a specific variety, any canned or dry-packaged bean variety can be easily substituted for another.

Makes 8 servings
Source: U.S. Dry Bean Council