Prep 10 mins
Cook 0 mins
Serve this as a dip or as a spread. It is low fat and very healthy. Serve with crackers, small pitas or vegetables. I do not have tahini in mine but feel free to add some or 1 Tablespoon low fat peanut butter.
- 15 ounces chickpeas, rinsed and drained
- 1 cup roasted red pepper, rinsed and drained
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 1⁄2 cup sour cream
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- Add chick peas to processor and puree.
- Add roasted pepper and remaining ingredients.
- Puree until smooth.
- Serve with cracker,small pitas, vegetables.
This is a great recipe! We ate it at work and loved it! I think I'll substitute Greek yogurt for the sour cream next time to see if I like it that way. I used lite sour cream this time and no one even knew! Thanks for helping me stick to my diet with a recipe for my "keeper file".
This is very good! I made it with jarred roasted red peppers and the resulting dip has a bit of a zip that is a bit much heat for us. Not the recipe's fault, it is a great dip, especially in light of the healthiness of it. = ) Served it with some pita chips and fresh veggies. Thanks! ZWT 4 Holiday Challenge
I enjoyed this a lot!!!! I roasted one red bell over my burner on stove top, and chopped that. Soooo good with pita chips! Made for ZWT4.