Hummus and Pita chips

When looking around for a light snack or a small meal on a hot day, what could be better than chips and dip? Since I am aiming for low/no sodium for heart healthy reasons, I can't dive to the bottom of a bag of Lay's or Pringles.... and ranch or french onion dip is out of the question for similar reasons.... so I scampered into my kitchen to see what I could concoct....

I have frozen pitas from the last time I made a batch.... I can make chips out of those rather easily by cutting them like a pizza into 6 or 8 peices and baking them till crisp in the oven... great, I have chips, but what to dip them in?!

I looked to the Mediterranean cuisine for an answer..... and found several answers, eggplant dip, brucchetta, olive oil, and.... HUMMUS! Yum! that sounds fantastic!

Now to find a recipe that I like, hummus is basically pureed chickpeas (garbanzo beans) flavored in some way, usually with garlic, lemon, and tahini.... but I wanted a more robust flavor so I came up with my own recipe!

Ingredients

• 1/2 cup sun dried tomatoes, chopped
  
• 3 tablespoons minced garlic
• 2 tablespoons lemon juice
• 1 cup fresh spinach
• 3 oz, crumbled feta cheese
• 1/4 cup olive oil
• 1/4 cups red pepper flakes
• 1/2 of a 1 lb. bag of chickpeas, soaked and cooked till soft

Directions

Puree the chickpeas in batches, there are a lot of them! After the chickpeas are finished, puree the remaining ingredients together, then stir the mixture into the pureed chickpeas.

Add water to achieve the desired texture.

ENJOY!!!