Chickpea-and-Red Pepper Dip
Yield: Makes 3 cups
Recipe from
More From Southern Living
Nutritional Information
Amount per serving
- Calories: 11
- Fat: 0.1g
- Cholesterol: 0.0mg
- Sodium: 51mg
Ingredients
- 1 (16-ounce) can chickpeas, rinsed and drained
- 1 (7-ounce) jar roasted sweet red peppers, drained
- 1/2 cup nonfat sour cream
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Garnish: fresh parsley sprig
- Baked Pita Chips
Preparation
- Process first 6 ingredients in a food processor until smooth, stopping to scrape down sides. Cover and chill 1 hour. Garnish, if desired; serve with Baked Pita Chips.
Chickpea-and-Red Pepper Dip Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining, Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Sodium, Meatless
- COOKING METHOD: Food Processor
- OCCASION: Super Bowl
- PUBLICATION: Southern Living
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