Recipe from Better Homes and Gardens
This chickpea dip recipe is based on a Mediterranean favorite--hummus. We've kept the same protein-rich blend of chickpeas and nuts and added intriguing flavor with apples and spices.
Serving size: 2 tablespoons
Yield: 3 cups
Total Time: 20 mins
see savings2 15 ounce cangarbanzo beans, rinsed and drained
see savings1sweet apple (such as Golden Delicious), peeled and chopped
see savings1/3 cuplemon juice
see savings1/4 cupcreamy peanut butter or tahini
see savings2 - 3 tablespoonswater
see savings1/2 teaspoonsalt
see savings1/2 teaspoonapple pie spice
see savings1/4 teaspooncayenne pepper, optional
see savingsCayenne pepper, optional
see savingsApple slices, carrot slices, and/or whole wheat crackers
In a food processor bowl or blender container place half of the following ingredients: garbanzo beans, chopped apple, lemon juice, peanut butter, water, salt, apple pie spice, and cayenne. Cover and process or blend until smooth; transfer to bowl. Repeat with the remaining half of above ingredients; combine with the previously blended batch. Cover; refrigerate up to 3 days. Before serving, sprinkle the dip with cayenne pepper.
Serve dip with apple slices, carrot slices, and/or whole wheat crackers. Makes 3 cups (24 2-tablespoon servings).
Per Serving: cal. (kcal) 62, Fat, total (g) 2, carb. (g) 10, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 3, pro. (g) 2, vit. C (mg) 3, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 28, sodium (mg) 167, Potassium (mg) 89, calcium (mg) 10, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet