Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  contadina tomato sauce
     3/4           cup  low-sodium garbanzo beans -- rinsed and drained
     1/2           cup  nonfat plain yogurt
  2        tablespoons  minced green onion
  1         tablespoon  finely chopped fresh parsley
  1 1/2      teaspoons  garlic powder
  1           teaspoon  prepared horseradish
  1           teaspoon  ground cumin
  1           teaspoon  curry powder
     1/2      teaspoon  paprika
                        pita chips -- recipe follows

Preparation:

In blender container, process tomato sauce, garbanzo beans and yogurt until smooth and cream. Pour into small bowl. Stir in onion, parsley, garlic powder, horseradish, cumin, curry powder and paprika. Cover and refrigerate 8 to 24 hours to allow flavors to blend. Serve with Pita Chips or Crisp vegetable dippers. PITA CHIPS: Cut pita bread into wedges; separate each wedge into 2 pieces. Place on cookie sheet and brush with fresh lemon juice. Sprinkle with salt- free herb mixture of your choice. Bake in preheated 375øF oven for 7 to 9 minutes or until crisp.

Nutritional Information:

102 Calories (kcal); 1g Total Fat; (9% calories from fat); 8g Protein; 16g Carbohydrate; 2mg Cholesterol; 112mg Sodium