Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

David Bonom
Recipe by Cooking Light May 2007

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Yield:
1 1/2 cups (serving size: 2 tablespoons dip)
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Ingredients

Ingredient Checklist

Directions

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  • Combine all ingredients except cilantro in a food processor; process until smooth. Transfer chickpea mixture to a bowl. Stir in cilantro.

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Nutrition Facts

40 calories; calories from fat 38%; fat 1.7g; saturated fat 0.2g; mono fat 1g; poly fat 0.4g; protein 1.3g; carbohydrates 5.3g; fiber 1.2g; iron 0.4mg; sodium 115mg; calcium 15mg.
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