LEMONY CHICKPEA DIP

LEMONY CHICKPEA DIP
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From the kitchen of Deb Cronmiller, Executive Director of the Emergency Shelter of the Fox Valley
  • CourseSnacks & Serving A Crowd
LEMONY CHICKPEA DIP
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From the kitchen of Deb Cronmiller, Executive Director of the Emergency Shelter of the Fox Valley
  • CourseSnacks & Serving A Crowd
Ingredients
  • 1/3 cup fat-free sour cream
  • ¼ cup water
  • 2 Tblsps. fresh lemon juice
  • 1 Tblsps. olive oil
  • ½ tsp. ground cumin
  • ½ tsp. hot paprika
  • ½ tsp. Hot Sauce
  • ¼ tsp. salt
  • 1 can chickpeas/garbanzo beans rinsed & drained, 19-oz
  • 2 garlic cloves peeled
  • 2 Tblsps. chopped fresh cilantro
Instructions
  1. Combine all ingredients, except cilantro, in a food processor/blender; process until smooth.
  2. Transfer chickpea mixture to a bowl and stir in cilantro.
  3. Serve Lemony Chickpea Dip with veggie sticks, Pita or Bagel chips.
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