Even folks who say they don't like chickpeas tend to like it in hummus! See for yourself with this creamy, garlicky dip made with crunchy bits of cucumber.
What You Need
Original recipe yields 12 servings
1 can (15-1/2 oz.) chickpeas (garbanzo beans), drained
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 Tbsp. lemon juice
2 cloves garlic, minced
1/4 cup finely chopped cucumber s
1/4 cup loosely packed parsley, finely chopped
2 Tbsp. finely chopped red onion s
1/2 tsp. hot pepper sauce
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Let's Make It
Process first 4 ingredients in food processor until smooth; spoon into medium bowl.
Add remaining ingredients; mix well.
Refrigerate 1 hour.
Serve with baked pita chips or your favorite whole wheat crackers.
Top with 2 Tbsp. chopped roasted red peppers before serving.
Calories From Fat
% Daily Value*
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.