Moroccan Bean Dip
(from kintyre’s recipe box)
Source: Parenting Magazine
Prep time: 5 minutes
Serves 8 people
Categories: appetizers, not tried
Ingredients
- 1 can (19 ounces) chickpeas, drained and rinsed
- 1 cup plain low-fat yogurt
- 1 tablespoon lemon juice, optional
- 1 teaspoon jarred chopped garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 1/8 teaspoon fresh ground pepper
- 2 scallions, chopped (about 1/4 cup)
- Raw vegetables and pita-bread wedges
Directions
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Place chickpeas, yogurt, lemon juice (if using), garlic, cumin, salt, and pepper in food processor.
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Process until the dip is smooth and creamy, about 20 seconds.
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Add scallions and pulse to combine.
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Transfer to serving bowl and serve with assorted veggies and pita wedges.