Preparation / Directions:
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.