Mediterranean Chickpea Dip

Vote 0 Votes

2 (15-ounce) cans chickpeas or navy beans
or 3 cups cooked dry-packaged chickpeas or navy beans, rinsed, drained (see note)
2/3 cup fat-free sour cream
2 teaspoons minced garlic
4 teaspoons balsamic vinegar
1/4 cup chopped sun-dried tomatoes (not in oil)
1/4 cup finely chopped fresh or dried parsley
2 tablespoons chopped Kalamata or ripe olives
Kalamata olives, for garnish
Assorted vegetables and crackers

This recipe can be refrigerated for 2 or 3 hours, or overnight, to allow flavors to blend. Process chickpeas or beans, sour cream, garlic and vinegar in food processor until smooth
stir in sun-dried tomatoes, parsley and chopped olives. Spoon into serving bowl and garnish with olives. Serve with assorted vegetables and crackers for dipping. --- From Bean Education and Awareness Network Note: Dry-packaged chickpeas or beans should be soaked, then cooked until they are very soft (about 1 to 1 1/2 hours depending on variety), before they are pureed, blended or mashed. Per serving: 54 calories (percent of calories from fat, 12), 2 grams protein, 10 grams carbohydrates, 2 grams fiber, 1 gram fat, no cholesterol, 100 milligrams sodium.

Leave a comment

About this Entry

This page contains a single entry by Kathy published on January 30, 2001 11:24 AM.

Creole Gumbo was the previous entry in this blog.

Easy Meatball Sandwiches is the next entry in this blog.

Find recent content on the main index or look in the archives to find all content.