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Chickpea-Yogurt Spread

Yield 2 cups


  • 1 (15 oz.) can chickpeas, drained and rinsed
  • 1/2 cup low-fat plain yogurt
  • 1 clove garlic
  • Zest of 1 lime (3/4 tsp.)
  • 1/2 cup coarsely chopped onion
  • 2 teaspoons curry powder
  • Salt
  • 1/2 cup loosely packed fresh cilantro
  • 1 ripe mango or apple, peeled, pitted and sliced
  • Sliced pita or other bread, brushed with olive oil and toasted or grilled, optional
  • Vegetables, optional

Nutrition Information

  • calories 159
  • fat 2 g
  • satfat 0 g
  • protein 7 g
  • carbohydrate 29 g
  • fiber 6 g
  • cholesterol 2 mg
  • sodium 846 mg

How to Make It

  1. In a food processor or blender, puree chickpeas, 1/4 cup yogurt, garlic, lime zest, onion, curry powder, salt and cilantro until smooth. (Spread may be prepared to this point and then covered and refrigerated up to 3 days ahead.)

  2. Spoon chickpea mixture into a decorative bowl, fold in remaining yogurt, top with mango (or apple) and serve with pita or bread. Add veggies for dipping, if desired.