I am a snacker! OK, I've admitted it and I'm always looking for healthy snacks that can be kept in the fridge. This is the well known dip usually made with garlic, lemon juice and a load of olive oil, also adding a ton of calories. So, in this recipe I've substituted non-fat natural yogurt for most of the olive oil. A tablespoon or two will add just enough flavor. I never have tahini (sesame paste) in my pantry, so let's not bother with it. Serve this delicious dip with raw veggies and/toast or pita.
Ingredients:
1 can chickpeas, drained
1 clove garlic, peeled and minced
Juice of 1/2 lemon
1/3 cup non fat natural yogurt
2 tablespoon extra virgin olive oil
salt and pepper to taste
Directions:
Ingredients:
1 can chickpeas, drained
1 clove garlic, peeled and minced
Juice of 1/2 lemon
1/3 cup non fat natural yogurt
2 tablespoon extra virgin olive oil
salt and pepper to taste
Directions:
- Into the bowl of a food processor, place the drained chickpeas, garlic, lemon juice, yogurt and oil.
- Process or blend together for a couple of minutes until smooth and creamy. Scrape down the sides of the bowl once or twice.
- Add salt and pepper to taste.
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