Pepper-Swirled Chickpea Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Ingredients:
1 garlic clove, peeled |
1 (19-ounce) can chickpeas (garbanzo beans) |
1/4 cup plain fat-free yogurt |
1 tablespoon fresh lemon juice |
1 tablespoon olive oil |
1 (7-ounce) bottle roasted red bell peppers, drained |
1 tablespoon tomato paste |
2 teaspoons red wine vinegar |
3/4 teaspoon paprika |
1/2 teaspoon salt |
5 (6-inch) pitas, cut into quarters |
Directions:
1. 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.
2. 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.
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