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Chickpea Mash

  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • 2 garlic cloves
  • 1/2 cup nonfat Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon curry powder
  • 1/8 teaspoon ginger powder
  • 1/4 teaspoon kosher salt
  • 8 carrots, cut up
  • 8 celery stalks, cut up
 

Method

Place the chickpeas and garlic in a food processor and pulse to finely chop.  Add the remaining ingredients and process until smooth.  Cover and refrigerate for at least 1 hour and up to 2 days.  Scoop up the mash with the carrots and celery.

Serves: 8 - about 3 tablespoons dip plus 1 carrot and 1 celery stalk

Reprinted with permission from ©Sally Sampson, 100-Calorie Snack Cookbook, by Sally Sampson, published by John Wiley & Sons  
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