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Pepper-Swirled Chickpea Dip

Yield 20 servings (serving size: about 1 1/2 tablespoons dip and 1 pita wedge)

Ingredients

  • 1 garlic clove, peeled
  • 1 (19-ounce) can chickpeas (garbanzo beans)
  • 1/4 cup plain fat-free yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 (7-ounce) bottle roasted red bell peppers, drained
  • 1 tablespoon tomato paste
  • 2 teaspoons red wine vinegar
  • 3/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 5 (6-inch) pitas, cut into quarters

Nutrition Information

  • calories 80
  • caloriesfromfat 16 %
  • fat 1.4 g
  • satfat 0.2 g
  • monofat 0.6 g
  • polyfat 0.4 g
  • protein 3.1 g
  • carbohydrate 14 g
  • fiber 1.1 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 228 mg
  • calcium 29 mg

How to Make It

  1. Place the garlic in a food processor, and pulse 2 to 3 times. Drain the chickpeas in a colander over a bowl, reserving 1 tablespoon chickpea liquid. Add chickpeas, reserved liquid, yogurt, juice, and oil to garlic, and process until smooth. Spoon chickpea mixture into a bowl. Rinse food processor.

  2. Combine bell peppers and next 4 ingredients (bell peppers through salt) in food processor, and process until smooth. Swirl the chickpea puree and bell pepper purée together using a knife (do not thoroughly combine). Serve with pita wedges.