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.
Total Time: 20 mins
215 ounce can garbanzo beans, rinsed and drainedsee savings
1sweet apple (such as Golden Delicious), peeled and choppedsee savings
1/3 cuplemon juicesee savings
1/4 cupcreamy peanut butter or tahinisee savings
2 - 3 tablespoonswatersee savings
1/2 teaspoonsaltsee savings
1/2 teaspoonapple pie spicesee savings
1/4 teaspooncayenne pepper, optionalsee savings
Cayenne pepper, optionalsee savings
Apple slices, carrot slices, and/or whole wheat crackerssee savings
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: Calories 62, Total Fat 2 g, Sodium 167 mg, Carbohydrate 10 g, Fiber 2 g, Protein 2 g, Percent Daily Values are based on a 2,000 calorie diet.