From the kitchen of Deb Cronmiller,
Executive Director of the Emergency Shelter of the Fox Valley
1/3 cup fat-free sour cream
¼ cup water
2 Tblsps. fresh lemon juice
1 Tblsps. olive oil
½ tsp. ground cumin
½ tsp. hot paprika
½ tsp. hot sauce
¼ tsp. salt
1 (19-oz) can chickpeas/garbanzo beans, rinsed & drained
2 garlic cloves, peeled
2 Tblsps. chopped fresh cilantro
Combine all ingredients, except cilantro, in a food processor/blender; process until smooth.
Transfer chickpea mixture to a bowl and stir in cilantro.
Serve Lemony Chickpea Dip with veggie sticks, Pita or Bagel chips.
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