Chickpea Dip
1 (15-ounce) can chickpeas (known as garbanzo beans) drained and rinsed
3 Garlic cloves
¼ cup Plain Lowfat Yogurt
1 tbsp Lemon juice
1 tsp Vegetable or olive oil (or nonstick cooking spray)
¼ tsp Salt
¼ tsp Paprika
⅛ tsp Ground black pepper
1 Medium carrot sliced
2 Medium celery stalks sliced
½ cup Snap peas
Supplies You'll Need:
Can opener
High speed blender or food processor
Cutting board
Sharp knife
1
Put the first eight ingredients into a food processor and blend until smooth. Serve at room temperature with vegetable slices and snap peas.
Nutrition Facts
4 servings
2 tbsp
This recipe was adapted from eatfresh.org.
Ingredients
1 (15-ounce) can chickpeas (known as garbanzo beans) drained and rinsed
3 Garlic cloves
¼ cup Plain Lowfat Yogurt
1 tbsp Lemon juice
1 tsp Vegetable or olive oil (or nonstick cooking spray)
¼ tsp Salt
¼ tsp Paprika
⅛ tsp Ground black pepper
1 Medium carrot sliced
2 Medium celery stalks sliced
½ cup Snap peas
Supplies You'll Need:
Can opener
High speed blender or food processor
Cutting board
Sharp knife
Directions
1
Put the first eight ingredients into a food processor and blend until smooth. Serve at room temperature with vegetable slices and snap peas.
