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.