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Curried Chickpea Dip With Vegetables

Healthycooking's picture
Ingredients
  Garlic 1 Clove (5 gm)
  Chopped scallion 1 Tablespoon
  Canned chickpeas 3⁄4 Cup (12 tbs), rinsed and drained
  Part skim ricotta cheese 1⁄2 Cup (8 tbs)
  Curry powder 2 Teaspoon
  Brown sugar 1⁄2 Teaspoon
  Worcestershire sauce 1⁄4 Teaspoon
  Hot pepper sauce 2 Dash
  Low fat sour cream 1⁄2 Cup (8 tbs)
  Chopped cooked spinach 1⁄2 Cup (8 tbs), coarsely chopped, squeezed dry
  Mushrooms 1⁄4 Pound, trimmed
  Snow peas 3 Ounce, blanched
  Asparagus spears 8 , blanched
  Broccoli florets 1 Cup (16 tbs), blanched
  Yellow squash 1⁄4 Pound, cut into 3-inch sticks
  Sweet potato 1 , thinly sliced
Directions

1. Bring a small saucepan of water to a boil. Add the garlic clove and cook for 5 minutes. Rinse the garlic under cold water and discard the peel.
2. Process the garlic and scallion in a food processor or blender until minced. Add the chickpeas, ricotta, curry powder, sugar, Worcestershire sauce and hot pepper sauce, and process about 30 seconds, or until smooth. Add the sour cream and spinach and process just until combined.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Curried
Interest: 
Healthy

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