This dip has a tangy zip from the yogurt and lemon juice.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2011
Ingredients
Method
In food processor, purée together chickpeas, yogurt, oil, lemon juice, lemon zest, salt and garlic until smooth. Add paprika; process until combined. Transfer to serving bowl. (Make-ahead: Refrigerate in airtight container for up to 2 days.)Toast pitas; cut into triangles. Serve with dip. Makes 6 servings (1-3/4 cup dip).
Nutritional facts Per serving: about
- Sodium 703 mg
- Protein 11 g
- Calories 378.0
- Total fat 10 g
- Potassium 253 mg
- Cholesterol 4 mg
- Saturated fat 2 g
- Total carbohydrate 61 g
%RDI
- Iron 21.0
- Folate 43.0
- Calcium 11.0
- Vitamin A 2.0
- Vitamin C 8.0
