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1 pt. Chickpea & Roasted Red Pepper Dip

Source of Recipe

(shared by dancer) www.angelfire.com/journal/wwrecipes


List of Ingredients

16 ounces chickpeas, canned -- rinsed and drained
7 ounces roasted red pepper -- rinsed and drained
1/2 cup nonfat plain yogurt
1 clove garlic -- chopped
1/4 teaspoon salt
1/4 teaspoon pepper


Recipe

Process all ingredients in a food processor or blender until smooth.

Yield: "2 cups"; serving size is 2 tbl. Makes 16 servings.
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Per serving: 41 Calories (kcal); trace Total Fat; (7% calories from fat); 2g Protein;
8g Carbohydrate; trace Cholesterol; 124mg Sodium
Food Exchanges: 1/2 Grain Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates