Makes 4 servings.
Ingredients
1 (15-ounce) can chickpeas (known as garbanzo beans), drained and rinsed
3 cloves garlic
¼ cup plain lowfat yogurt
1 tablespoon lemon juice
1 teaspoon olive oil
¼ teaspoon salt
¼ teaspoon paprika
1⁄8 teaspoon ground black pepper
1 medium carrot, sliced
2 medium celery stalks, sliced
½ cup snap peas
Preparation
1. Put the first eight ingredients into a food processor and blend until smooth. Serve at room temperature with vegetable slices and snap peas.
Ingredients
1 (15-ounce) can chickpeas (known as garbanzo beans), drained and rinsed
3 cloves garlic
¼ cup plain lowfat yogurt
1 tablespoon lemon juice
1 teaspoon olive oil
¼ teaspoon salt
¼ teaspoon paprika
1⁄8 teaspoon ground black pepper
1 medium carrot, sliced
2 medium celery stalks, sliced
½ cup snap peas
Preparation
1. Put the first eight ingredients into a food processor and blend until smooth. Serve at room temperature with vegetable slices and snap peas.
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