Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 56.23 Kcal (235 kJ) | ||
| Calories from fat | 8.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.96g | 1% | |
|---|---|---|---|
| Cholesterol | 0.06mg | 0% | |
| Sodium | 142.56mg | 6% | |
| Potassium | 42.93mg | 1% | |
| Total Carbs | 9.82g | 3% | |
| Sugars | 0.71g | 3% | |
| Dietary Fiber | 0.54g | 2% | |
| Protein | 1.86g | 4% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.9mg | 5% | |
| Calcium | 15.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 234.88 Kcal (983 kJ) | ||
| Calories from fat | 36.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.02g | 1% | |
|---|---|---|---|
| Cholesterol | 0.25mg | 0% | |
| Sodium | 595.44mg | 6% | |
| Potassium | 179.3mg | 1% | |
| Total Carbs | 41g | 3% | |
| Sugars | 2.98g | 3% | |
| Dietary Fiber | 2.24g | 2% | |
| Protein | 7.78g | 4% | |
| Vitamin C | 8mg | 3% | |
| Iron | 3.8mg | 5% | |
| Calcium | 63.3mg | 2% | |
* 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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