This healthier-than-hummus dip, with its colorful vegetable salad on top, partners well with pita bread and is great for a summer picnic or other party.

1 12.5-oz. can chickpeas, drained and rinsed well

1 cup plain low-fat yogurt (equivalent to one 8-oz. container of yogurt)

2 tablespoons fresh lemon juice

1/2 tablespoon olive oil

3 drops hot pepper sauce

1 carrot, grated

2 cucumbers, peeled, seeded and diced

2 Roma tomatoes, finely chopped

1/4 red onion, diced

Blend chickpeas, yogurt, lemon juice, olive oil, and hot sauce in a blender until smooth. Transfer dip to a shallow serving bowl, and pile the colorful vegetables on top, leaving a outer rim of dip to be seen. Serve with pita bread or toasted wheat bread triangles. This is an official 5 A Day recipe, providing each person served with one and a half servings of vegetables. Serves 6

Nutritional Analysis Per Serving: Calories, 157; Fiber, 5 g; Fat, 4 g; Cholesterol, 2 mg; Sodium, 42 mg

Source: National Cancer Institute.