FoodReference.com (Since 1999)
Recipe Section - Over 10,000 Recipes
Home | Articles | Food Trivia | Today in Food History | Food Timeline | RECIPES | Cooking_Tips | Food_Videos | Food_Quotes | Who’s Who | Culinary Schools & Tours | Food_Trivia_Quizzes | Food Poems | Free Magazines | Food Festivals & Events
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
This is an official 5 A Day recipe, providing six people with one and a half servings of vegetables each.
This more-heathful-than-hummus dip, with its colorful vegetable salad on top, partners well with pita bread and is great for a summer picnic or other party.
1 12.5-oz. can chickpeas, drained and rinsed well
2 tablespoons fresh lemon juice
3 drops hot pepper sauce
2 cucumbers, peeled, seeded and diced
¼ red onion, diced
1 cup plain low fat yogurt (equivalent to one 8 oz. container of yogurt)
½ tablespoon olive oil
1 carrot, grated
2 Roma tomatoes, finely chopped
Blend chickpeas, yogurt, lemon juice, olive oil, and hot sauce in a blender until smooth. Transfer dip to a shallow serving bowl, and pile the colorful vegetables on top, leaving an outer rim of dip to be seen. Serve with pita bread or toasted wheat bread triangles.
Fat: 4 g
Cholesterol: 2 mg
Fiber: 5 g
Sodium: 42 mg
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.