Greek hummus

2 cans (16-oz.) garbanzo beans, rinsed and drained
½ cup fat-free sour cream
2 TBS lemon juice
2 cloves garlic, minced
¼ cup sun-dried tomatoes (not oil packed), finely chopped
10 pitted kalamato olives, sliced
2 TBS Italian parsley, chopped

In a food processor, combine the beans, sour cream, lemon juice, and garlic. Process until smooth. Scoop into a decorative bowl; stir in the tomatoes, olives, and parsley. Refrigerate for 2 hours; serve chilled with raw vegetables or toasted pita bread.

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