Creamy Garbanzo Dip with Sun-Dried Tomatoes

Oxmoor House
This is a great go-to party dip for adults and kids. Serve it with Baked Pita Chips or fresh veggies like jicama or celery. You can even spread it on a chicken sandwich.

Yield:

Serves 12 (serving size: 2 tablespoons)

Recipe from

Recipe Time

Hands-On: 9 Minutes
Total: 9 Minutes

Nutritional Information

Calories 62
Caloriesfromfat 0.0 %
Fat 4.8 g
Satfat 0.6 g
Monofat 3.3 g
Polyfat 0.5 g
Protein 1.1 g
Carbohydrate 3.9 g
Fiber 0.9 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 108 mg
Calcium 6 mg

Ingredients

1 garlic clove, peeled
1/4 cup olive oil
2 tablespoons water
2 tablespoons fresh lemon juice
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 tablespoon coarsely chopped sun-dried tomatoes, packed without oil
2 teaspoons chopped fresh flat-leaf parsley

Preparation

1. Drop garlic through food chute with processor on; process until minced. Add oil and next 7 ingredients (through chickpeas). Process until smooth, scraping sides as necessary. Add tomatoes, and pulse 3 times or until blended and tomatoes are coarsely chopped. Spoon dip into a serving bowl, and sprinkle with parsley.

Note:

Amanda Haas,

Cooking Light Real Family Food

September 2012