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Curried Chickpea Dip With Vegetables

Healthycooking's picture
  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

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

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 942 Calories from Fat 272

% Daily Value*

Total Fat 31 g47.7%

Saturated Fat 16.7 g83.7%

Trans Fat 0 g

Cholesterol 78.4 mg26.1%

Sodium 1333 mg55.5%

Total Carbohydrates 125 g41.5%

Dietary Fiber 22.4 g89.5%

Sugars 20.1 g

Protein 51 g101.1%

Vitamin A 647% Vitamin C 409.7%

Calcium 88.3% Iron 77.9%

*Based on a 2000 Calorie diet


Curried Chickpea Dip With Vegetables Recipe