This is a tasty dip from the authors of Eat, Shrink and Be Merry. I love it with crackers or carrot sticks and I often make two batches at a time. It goes nicely with the rosemary craisin cracker recipe I posted recently.
Ingredients:
1 can (19 oz) chickpeas, drained and rinsed
1/4 cup light sour cream (I use cottage cheese)
2 Tb. tahini (sesame seed paste)
2 Tb. freshly squeezed lemon juice
2 tsp. minced garlic
1 tsp. grated lemon zest
1/2 tsp. toasted sesame oil
1/2 tsp. each salt and sugar
1/4 tsp. each ground cumin and ground coriander
Place all ingredients in the bowl of a food processor and whirl until smooth. Serve with warmed whole wheat pita wedges or crisp vegetables.
Makes about 2 cups.
Per serving (1/4 cup):
104 calories, 3 g. total fat, 4 g. protein, 3.1 g fibre
cook's notes:
- Tahini is usually found in the middle east or asian area of a grocery store. If you don't have it you can use peanut butter instead - as long as it is all natural, not the kind with icing sugar
added.
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