- 1 (15 ounce) can lima beans, drained and rinsed
- 2/3 cup nonfat sour cream
- 1 clove garlic, crushed
- 2 tablespoons sun-dried tomato paste
- Few drops Tabasco sauce
- 1 teaspoon fresh lemon juice
- 1/4 ounce fresh basil leaves
- Salt and fresh-ground pepper
- 8 ounces baby carrots
- 8 ounces baby corn, blanched 1 minute and drained, then halved lengthwise (optional)
- 1 small red bell pepper, seeded and cut into strips
- 1 small yellow bell pepper, seeded and cut into strips
- 4 stalks celery stalks, cut into 3-inch strips
- 4 pita breads
- 8 sesame-seed breadsticks
- Place the lima beans, sour cream, garlic, tomato paste, Tabasco sauce, and lemon juice in a food processor or blender. Reserve one basil leaf for garnishing, and add the rest to the food processor or blender. Blend to a smooth puree, scraping down the sides of the container once or twice. Season with salt and pepper to taste. Spoon into a bowl and garnish with the reserved basil leaf. Cover and chill while preparing the crudities.
- Heat the broiler. Prepare all the vegetables and arrange them on a large serving platter. Warm the pitas under the broiler 1 to 2 minutes, then cut into wedges. Add to the vegetable platter with the sesame breadsticks. Serve with the dip.