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Dip- Mediterranean Chickpea Dip

List of Ingredients


Two 15-ounce cans chickpeas or navy beans, or 3 cups cooked dry-packaged chickpeas or navy beans, rinsed, drained (see note)

2/3 cup fat-free sour cream

2 teaspoons minced garlic

4 teaspoons balsamic vinegar

¼ cup chopped sun-dried tomatoes (not in oil)

¼ cup finely chopped fresh or dried parsley

2 tablespoons chopped Kalamata or ripe olives

Kalamata olives, for garnish

Assorted vegetables and crackers




Recipe

Directions: Process chickpeas or beans, sour cream, garlic and vinegar in food processor until smooth; stir in sun-dried tomatoes, parsley and chopped olives.

Spoon into serving bowl and garnish with olives. Serve with assorted vegetables and crackers for dipping.

Nutrition information per 2-tablespoon serving: 54 calories, 10 grams carbohydrates, 2 grams protein, 1 gram fat, 2 grams fiber, 100 millligram sodium.

Note: Dry-packaged chickpeas or beans should be soaked and then cooked until they are very soft (about 1 to 1½ hours depending on the variety), before they are pureed, blended or mashed.



December 13, 2000 Boulder News