• Chickpea Dip with Fresh Vegetables
ChickpeaDip
  • 15
  • 12
  • 146
  • 4

Chickpea Dip with Fresh Vegetables

  • 1 (15-ounce) can chickpeas (known as garbanzo beans), drained and rinsed
  • 3 garlic cloves
  • ¼ cup plain low-fat yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon vegetable or olive oil (or nonstick cooking spray)
  • ¼ teaspoon salt
  • ¼ teaspoon paprika
  • ⅛ teaspoon ground black pepper
  • 1 medium carrot, sliced
  • 2 medium celery stalks, sliced
  • ½ cup snap peas
  • 1 medium head of cauliflower, sliced

  1. Put the first eight ingredients into a food processor and blend until smooth. Serve at room temperature with vegetable slices and snap peas.

Serves 4 - 2 tablespoons per serving.

Calories: 146
Total Fat: 3 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 1 mg
Sodium: 185 mg
Total Carbohydrate: 23 g
Dietary Fiber: 7 g
Added Sugar: 0 g
Protein: 7 g