This is a good solid recipe, but needed more of a kick for our tastes. Next time, I'd double all of the spices and the garlic. It's easy, though, which is great.
Lemony Chickpea Dip
Canned chickpeas offer fiber; rinsing and draining them reduces sodium. A spoonful of oil balances the spices and hot sauce and adds unsaturated fats. We liked this dip with torn whole wheat pitas, crisp bell peppers, and celery sticks, but it works double-duty as a sandwich spread.
Yield: 1 1/2 cups (serving size: 2 tablespoons dip)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 40
- Calories from fat: 38%
- Fat: 1.7g
- Saturated fat: 0.2g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.4g
- Protein: 1.3g
- Carbohydrate: 5.3g
- Fiber: 1.2g
- Cholesterol: 0.0mg
- Iron: 0.4mg
- Sodium: 115mg
- Calcium: 15mg
Ingredients
- 1/3 cup fat-free sour cream
- 1/4 cup water
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon hot paprika
- 1/2 teaspoon hot sauce
- 1/4 teaspoon salt
- 1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 2 garlic cloves, peeled
- 2 tablespoons chopped fresh cilantro
Preparation
- Combine all ingredients except cilantro in a food processor; process until smooth. Transfer chickpea mixture to a bowl. Stir in cilantro.
Lemony Chickpea Dip Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead, No-Cook, Portable/Picnic, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat, Gluten-Free
- COOKING METHOD: Food Processor
- OCCASION: Autumn, Spring, Summer, Winter
- PUBLICATION: Cooking Light
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