16 oz. can chickpeas, drained
1/4 c. yogurt
2 cloves garlic
1/4 c. tahini
1/3 c. fresh lemon juice
1/2 tsp. salt
Olive oil & red pepper garnish
Puree all ingredients except oil & red pepper, reserving a few whole chickpeas for garnish. The dip should be the consistency of guacamole. Additional lemon juice or yogurt can be added to thin the mixture. Spread in a flat serving dish, using a spoon to smooth the dip & to carve out a border. Drizzle with olive oil, & sprinkle with red pepper. Arrange reserved chickpeas in center of dish. Serve with triangles of pita bread. 116 cal, 5g fat, 1mg chol, 323mg sod
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