Humus

Place sundried tomatoes in small bowl.

Add hot water to cover; let stand 10 to 15 minutes or until tomatoes are softened. Drain well; cut tomatoes into quarters.

In food processor or blender, process chickpeas, yogurt, tahini, olive oil, lemon juice, garlic and ground pepper until smooth.

Stir in sundried tomatoes.

Refrigerate humus 3 hours or longer to blend flavors. To serve, spoon humus into small bowl; serve with pita wedges and celery, carrot and zucchini sticks for dipping.

12 servings.