15-ounce can cannelloni beans, drained and rinsed

1 small shallot, roughly chopped

juice of ½ lemon

2 tablespoons nonfat Greek-style yogurt, such as Total

1 ½ teaspoon cumin

¼ teasoon cayenne

1 tablespoon fresh cilantro leaves, minced

salt and pepper

In a food processor, combine cannelloni beans, shallot, lemon juice and yogurt, puree until smooth. Add cumin, cayenne and cilantro, pulse to combine. Add salt and pepper to taste, add more seasonings if needed. Garnish with more minced cilantro leaves, if desired. Serve with pita chips, below.

Pita Chips

4 whole-wheat pitas

Canola or olive oil cooking spray

Sea salt

Preheat oven to 375ºF. With a thin-bladed knife, separate the two layers of each pita by inserting the knife horizontally and then cutting along the edge of the pita all the way around. Cut pita halves into 8 equal wedges. Place rough-side up on a parchment-covered baking sheet. Spray lightly with canola or olive oil spray, sprinkle with sea salt. Bake at 375ºF for 8 to 10 minutes or until crisp. Let cool completely on baking sheet.

Serves 4.