Makes 6 servings; about 1½ cups
Use this to dip baby carrots, broccoli or cauliflower florets, or any vegetable of your choice. It will keep, tightly covered, in the refrigerator for up to 3 days.
1 (15-ounce) can garbanzo beans, rinsed and drained
3 tablespoons freshly squeezed lemon juice
1 tablespoon freshly grated
lemon zest
2 large garlic cloves, minced
1 tablespoon toasted sesame oil
1/2 teaspoon ground cumin
1/2 teaspoon ground chipotle chile
1/2 teaspoon ground coriander
1/4 cup plain nonfat yogurt
Combine all the ingredients in a food processor and process until smooth. Transfer to a small bowl, cover, and refrigerate for 30 minutes or overnight for flavors to blend.
Per 1/4 cup: Calories 84, Protein 4g, Total fat 3g, Sat fat 0g, Trans fat 0g, Cholesterol 0mg, Carbohydrate 11g, Dietary fiber 3g, Sodium 193mg