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Low Fat Chick Pea Spread


12 ounces cooked chickpeas, drained
1/2 cup plain nonfat yogurt
2 tablespoons fresh lemon juice
3 cloves garlic
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice

In food processor or blender, combine chickpeas, yogurt, lemon juice, garlic, olive oil, salt, cumin and allspice with 1 tablespoon water. Puree until smooth.

Serving Ideas : Serve with warm pitas.

1 serving (2 tbsp) provides 1/4 fat, 3/4 protein, and 10 optional calories.
Per serving: 91 Cal, 5 g protein, 2 g fat, 13 g carbo, 151 mg Na, 0 mg cholesterol, 1 g dietary fibre




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.