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 1 15-oz. can of chickpeas, drained- ¼ cup Plain Mountain High Yoghurt
- 2 cloves garlic
- 1 tablespoon tahini
- 2 teaspoons of coriander
- 1 teaspoon cumin
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- Extra virgin olive oil
- Paprika
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Place chickpeas, yoghurt, garlic, tahini, coriander, cumin, olive oil, lemon juice, and salt in a food processor. Pulse mixture a few times, then scrape down the sides. Pulse again to form a creamy paste.
Transfer mixture to a glass or ceramic serving bowl. Drizzle a little extra virgin olive oil on top and sprinkle with paprika. Serve with vegetables and warm pita bread.
Makes 4 servings.
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| Calories - 140 |
| Total Fat - 7g |
| Cholesterol - 0mg |
| Potassium - 51mg |
| Sodium - 105mg |
| Total Carbohydrates - 15g |
| Protein - 5g |
| Fiber - 4g |
| Calcium - 6% |
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Serving size: 1½ cups.
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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