Chickpea Dip With Vegetables |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is an excellent dip w/ veggies to take to work instead of all those cookies, cakes & junk food that our office seems to bring into work each week. Although I don't care for the hot pepper sauce, it does give it that kick. There is only 157 calories, and Total Fat is 4 grams, and 5 grams of Fiber. Ingredients:
1 (12 1/2 ounce) can chickpeas, drained, rinsed |
2 tablespoons fresh lemon juice |
3 drops hot pepper sauce |
2 cucumbers, peeled, seeded and diced |
1/4 red onion, diced |
1 cup plain low-fat yogurt |
1/2 tablespoon olive oil |
1 carrot, grated |
2 roma tomatoes, finely chopped |
Directions:
1. Blend chickpeas, yogurt, lemon juice, olive oil, and hot sauce in a blender until smooth.
2. Transfer dip to a shallow serving bowl, and pile the colorful vegetables on top, leaving an outer rim of dip to be seen.
3. Serve with pita bread or toasted wheat bread triangles.
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