Moroccan Bean Dip - WAOW - Newsline 9, Wausau News, Weather, Sports

Moroccan Bean Dip


Moroccan Bean Dip            

--Shared by:  Jen Warmanen, Medford   

1 can (19 oz.) chickpeas, drained and rinsed

1 cup plain low-fat yogurt

1 tablespoon lemon juice, optional

1 teaspoon jarred chopped garlic

1 teaspoon ground cumin

½ teaspoon salt, or to taste

1/8 teaspoon fresh ground pepper

2 scallions, chopped (about ¼ cup)

Raw vegetables and pita bread wedges

Place chickpeas, yogurt, lemon juice (if using), garlic, cumin, salt, and pepper in food processor or blender.  Process until the dip is smooth and creamy, about 20 seconds.

Add scallions and pulse to combine.  Transfer to serving bowl and serve with assorted veggies and pita wedges.

Per Serving (2 TBS):  26 calories, 0 g fat, 148 g sodium, 1 mg cholesterol

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