Yield: 24 servings
|½ cup||Plain Low-Fat Yogurt|
|1 tablespoon||Minced Fresh Parsley|
|2 tablespoons||Lemon Juice|
|¼ teaspoon||Ground Cumin|
|1||Garlic Clove; Minced|
|15 ounces||Chickpeas; Canned, Drained|
|Parsley Sprigs; Optional|
Place first 6 ingredients in a food processor; process until smooth. Spoon mixture into a bowl; cover and chill, if desired. Garnish with parsley, if desired.
Recipe by: Cookings Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Jan 16, 1999, converted by MM_Buster v2.0l.