Directions:
- In blender container, process tomato sauce, garbanzo beans, and yogurt until smooth and creamy. Pour into small bowl.
- Stir in onion, parsley, garlic powder, horseradish, cumin, curry powder, and paprika.
- Cover and refrigerate 8 to 24 hours to allow flavors to blend. Serve with Pita Chips or crisp vegetable dippers.
- Pita Chips: Cut pita bread into wedges; separate each wedge into 2 pieces. Place on cookie sheet and brush with salt-free herb mixture of your choice. Bake in preheated 375 degree oven for 7 to 9 minutes or until crisp.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 574.74 Kcal (2406 kJ) | ||
| Calories from fat | 54.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.07g | 9% | |
|---|---|---|---|
| Cholesterol | 5.92mg | 2% | |
| Sodium | 4407.95mg | 184% | |
| Potassium | 1300.26mg | 28% | |
| Total Carbs | 104.04g | 35% | |
| Sugars | 28.5g | 114% | |
| Dietary Fiber | 6.29g | 25% | |
| Protein | 28.23g | 56% | |
| Vitamin C | 24.7mg | 41% | |
| Iron | 6.4mg | 36% | |
| Calcium | 295.1mg | 30% | |
| Amount Per 100 g | |||
| Calories | 102.44 Kcal (429 kJ) | ||
| Calories from fat | 9.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.08g | 9% | |
|---|---|---|---|
| Cholesterol | 1.05mg | 2% | |
| Sodium | 785.66mg | 184% | |
| Potassium | 231.75mg | 28% | |
| Total Carbs | 18.54g | 35% | |
| Sugars | 5.08g | 114% | |
| Dietary Fiber | 1.12g | 25% | |
| Protein | 5.03g | 56% | |
| Vitamin C | 4.4mg | 41% | |
| Iron | 1.1mg | 36% | |
| Calcium | 52.6mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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