Chic Pea Dip W/Veggies
This more-healthful-than-hummus dip -- with its colorful vegetable salad on top -- partners well with pita bread and is great for a summer picnic or other party.
1 12.5-oz. can chickpeas, drained and rinsed well
1 cup plain low fat yogurt (equivalent to one 8 oz. container of yogurt)
2 tablespoons fresh lemon juice
1/2 tablespoon olive oil
3 drops hot pepper sauce
1 carrot, grated
2 cucumbers, peeled, seeded and diced
2 Roma tomatoes, finely chopped
1/4 red onion, diced
Blend chickpeas, yogurt, lemon juice, olive oil, and hot sauce in a blender until smooth. Transfer dip to a shallow serving bowl, and pile the colorful vegetables on top, leaving an outer rim of dip to be seen. Serve with pita bread or toasted wheat bread triangles.
This more-healthful-than-hummus dip -- with its colorful vegetable salad on top -- partners well with pita bread and is great for a summer picnic or other party.
1 12.5-oz. can chickpeas, drained and rinsed well
1 cup plain low fat yogurt (equivalent to one 8 oz. container of yogurt)
2 tablespoons fresh lemon juice
1/2 tablespoon olive oil
3 drops hot pepper sauce
1 carrot, grated
2 cucumbers, peeled, seeded and diced
2 Roma tomatoes, finely chopped
1/4 red onion, diced
Blend chickpeas, yogurt, lemon juice, olive oil, and hot sauce in a blender until smooth. Transfer dip to a shallow serving bowl, and pile the colorful vegetables on top, leaving an outer rim of dip to be seen. Serve with pita bread or toasted wheat bread triangles.
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