1 15 ounce can no-salt-added chickpeas, rinsed and drained 2 tablespoon lemon juice 2 tablespoon tahini (sesame seed paste) 2 cloves garlic, minced ¾ teaspoon salt 3 tablespoon olive oil 1 tablespoon water Black pepper
Serve-Alongs
Crackers, pita chips, and/or vegetable dippers
Lime-Avocado
Process 1 avocado, halved, seeded, peeled, and chopped, with the chickpeas, substituting lime juice for the lemon juice. To serve, top with 1 Tbsp. each toasted pumpkin seeds (pepitas) and chopped fresh cilantro. Makes 2 cups or 16 (2-Tbsp.) servings.Nutrition analysis per serving: 75 calories, 2 g protein, 6 g carbohydrate, 5 g total fat (1 g sat. fat), 0 mg cholesterol, 2 g fiber, 0 g total sugar, 0% Vitamin A, 2% Vitamin C, 137 mg sodium, 1% calcium, 2% iron
Roasted Squash
Spread 1 lb. butternut squash, seeded, peeled, and cut into 3/4-inch pieces, in a foil-lined 15x10-inch baking pan. Drizzle with 1 Tbsp olive oil. Roast in a 425°F oven 15 to 20 minutes or until tender and brown. Process roasted squash with the chickpeas, adding additional water if needed to reach desired consistency. To serve, top with 2 Tbsp. chopped green onion and 1/4 tsp. chili powder. Makes 2 3/4 cups or 22 (2-Tbsp.) servings.Nutrition analysis per serving: 56 calories, 1 g protein, 6 g carbohydrate, 3 g total fat (0 g sat. fat), 0 mg cholesterol, 1 g fiber, 1 g total sugar, 35% Vitamin A, 4% Vitamin C, 99 mg sodium, 2% calcium, 2% iron
Bell Pepper
Process one 7.5-oz. jar roasted red bell peppers, drained, with the chickpeas. To serve, top with 1 Tbsp. toasted pine nuts and 1 1/2 tsp. chopped fresh oregano. Makes 2 1/4 cups or 18 (2-Tbsp.) servings.Nutrition analysis per serving: 58 calories, 2 g protein, 5 g carbohydrate, 4 g total fat (0 g sat. fat), 0 mg cholesterol, 1 g fiber, 0 g total sugar, 0% Vitamin A, 1% Vitamin C, 159 mg sodium, 1% calcium, 2% iron
