| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Appetizers, Dips, Spreads & s, Vegetarian |
16 |
servings |
INGREDIENTS
| 16 |
oz |
Canned chickpeas; rinsed and drained |
| 7 |
oz |
Jar roasted red peppers; rinsed and drained |
| 1/2 |
c |
Plain nonfat yogurt |
| 1 |
sm |
Garlic clove; chopped |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Process all ingredients in a food processor or blender until smooth.
Makes 2 cups. Serving size: 2 tbsp
From Ellen C. <ellen2elekta.com>
Per serving: 54 Calories; 1g Fat (12% calories from fat); 3g Protein;
9g Carbohydrate; 0mg Cholesterol; 41mg Sodium Food Exchanges: 1/2
Starch/Bread
Recipe by: Woman's Day 12/20/94
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on
Jul 7, 1999, converted by MM_Buster v2.0l.
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