Lemon-Garlic Chick Pea Dip with Veggies and Chips (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Ingredients:
f1 (15-ounce) can chick peas, drained |
1 clove garlic, cracked from skin |
1 lemon, zested and juiced |
4 to 5 sprigs fresh thyme leaves, stripped from stems |
coarse salt and pepper |
a few drops hot sauce, to taste |
1/4 cup extra-virgin olive oil eyeball it |
4 ribs celery from the heart cut into dipping sticks, 4 inches long |
1/2 seedless cucumber, cut into sticks |
1 red bell pepper, trimmed and cut into sticks |
1/2 pint grape tomatoes |
1 sack reduced fat gourmet chips (recommended: terra brand garlic and onion yukon gold flavor potato chips (50 percent less fat than regular chips)) |
Directions:
1. Combine the chick peas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor. Turn processor on and stream in the extra-virgin olive oil. Transfer the dip t a dish and surround with veggies and chips. That'll keep the munching going on until dinner!
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