Ingredients
3 garlic cloves
1/4 cup yogurt (plain
fat-free)
1 tablespoon lemon juice (fresh)
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon black pepper
1 can (19 oz) chickpeas
low-sodium (drained garbanzo beans)
Steps
Wash hands with soap and water.
Put all ingredients into a food processor and blend until smooth.
Serve at room temperature with pita chips, crackers, carrots, or other dipping vegetables.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 117 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 298 mg |
| Carbohydrates | 17 g |
| Dietary Fiber | 5 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 6 g |
| Vitamin D | 0 mcg |
| Calcium | 73 mg |
| Iron | 1 mg |
| Potassium | 209 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Chickpea Dip. Recipe source: More Matters Recipes US Department of Health and Human Services Centers for Disease Control and Prevention (CDC). Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.