Carrot and Chickpea Dip
1 large, peeled and chopped
canned drained chickpeas
15½ oz, rinsed
Plain fat free yogurt
1 medium clove(s), crushed through a press
2 tsp, grated peeled fresh
fresh lemon juice
- Put carrot in small saucepan, add water to cover, and bring to boil. Reduce heat and simmer until very tender, about 8 minutes. Drain and rinse under cold running water until cool.
- Combine carrot and remaining ingredients in food processor and pulse until almost smooth. Serve immediately or transfer to covered container and refrigerate up to 2 days.
- Per serving (generous 1/3 cup)