- 1 1/2c cooked or canned chickpeas, rinsed
- 1/4c nonfat plain yogurt
- 1t chopped parsley
- 1t minced garlic
- 1/4t ground cumin
- 1/4t ground cayenne pepper
- 1/4c fresh-squeezed lemon juice
In a food processor, combine the chickpeas, yogurt, parsley, garlic, cumin, cayenne pepper, and lemon juice. Process until well blended. Use immediately or refrigerate for up to 3 days. Serve with broccoli, jicama, celery, red and yellow peppers, raw green beans.