Pepper-Swirled Chickpea Dip

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

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Nutritional Information

Amount per serving
  • Calories: 80
  • Calories from fat: 16%
  • Fat: 1.4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.1g
  • Carbohydrate: 14g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 228mg
  • Calcium: 29mg


  • 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


  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.
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