Moroccan Tomato Dip

Name: Moroccan Tomato Dip
Ingredients: 1 cup tomato sauce; 34 cup low-sodium garbanzo beans, rinsed and drained; 12 cup nonfat plain yogurt; 2 tablespoons minced green onions; 1 tablespoon finely chopped parsley; 1 12 teaspoons garlic powder; 1 teaspoon prepared horseradish; 1 teaspoon ground cumin; 12 teaspoon paprika; pita chips (recipe follows)

10 ingredients

8 steps

Ingredients

1 cup tomato sauce
34 cup low-sodium garbanzo beans, rinsed and drained
12 cup nonfat plain yogurt
2 tablespoons minced green onions
1 tablespoon finely chopped parsley
1 12 teaspoons garlic powder
1 teaspoon prepared horseradish
1 teaspoon ground cumin
12 teaspoon paprika
pita chips (recipe follows)

Directions

1

In blender container, process tomato sauce, garbanzo beans, and yogurt until smooth and creamy.
2

Pour into small bowl.
3

Stir in onion, parsley, garlic powder, horseradish, cumin, curry powder, and paprika.
4

Cover and refrigerate 8 to 24 hours to allow flavors to blend.
5

Serve with Pita Chips or crisp vegetable dippers.
6

Pita Chips: Cut pita bread into wedges; separate each wedge into 2 pieces.
7

Place on cookie sheet and brush with salt-free herb mixture of your choice.
8

Bake in preheated 375 degree oven for 7 to 9 minutes or until crisp.