Recipe by Cooking Light December 1999


Recipe Summary test

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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

80 calories; calories from fat 16%; fat 1.4g; saturated fat 0.2g; mono fat 0.6g; poly fat 0.4g; protein 3.1g; carbohydrates 14g; fiber 1.1g; iron 1mg; sodium 228mg; calcium 29mg.