Guest guest Posted November 18, 2000 Report Share Posted November 18, 2000 * Exported from MasterCook II * Ostuni Chickpea Dip Recipe By : Steven Raichlen's High-Flavor Low-Fat Italian Cooking Serving Size : 6 Preparation Time :0:10 Categories : Appetizers Dips Italian Lowfat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cooked chickpeas (15 oz can drained) 1 tomato, peeled & diced -- with juices 2 cloves garlic -- minced 2 ounces feta cheese, crumbled w/2 Tbsp brine 1 1/2 tablespoons fresh lemon juice -- or to taste 1 tablespoon extra virgin olive oil -- or to taste salt and freshly ground black pepper 2 tablespoons vegetable broth or water crostini for serving Combine the chickpeas, tomato, garlic, and feta in a food processor and puree to a smooth paste. Still using the food processor, work in the lemon juice, olive oil, salt and pepper to taste. If the dip seems too thick, think it with a little vegetable broth. Serve with crostini or bruschette. Per serv: 96 cals, 4 g fat, 44 mg sod, 3 mg chol - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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