Close up shot of a bowl of chickpea dip garnished with paprika. A platter with sliced carrots, peppers, and cucumbers is displayed next to it.

Chickpea Dip with Fresh Vegetables

Close up shot of a bowl of chickpea dip garnished with paprika. A platter with sliced carrots, peppers, and cucumbers is displayed next to it.

Chickpea Dip with Fresh Vegetables

A twist on traditional hummus featuring chickpeas, garlic, and yogurt.
 Michigan Harvest of the Month™
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Dips and Spreads, Snacks
Cuisine Mediterranean
Servings 4

Equipment

  • Blender or food processor

Ingredients
  

  • One (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 3 cloves garlic, peeled
  • ¼ cup plain low-fat yogurt (or plain nonfat Greek yogurt)
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon paprika
  • ¼ teaspoon black pepper
  • Assortment of vegetables (carrots, celery, cucumber, peppers, etc.), cut into sticks

Instructions
 

  • Add all ingredients to blender and blend until smooth.
  • Serve with fresh vegetables.

Nutrition

Serving: 2 tablespoons
Keyword 15 Minutes or Less, Appetizer, Beans, Canned
Scroll to Top