Ingredients

4 - 12.5 oz. cans chickpeas, drained and rinsed well

4 c. low-fat or fat-free yogurt

½ c. lemon juice

12 drops hot pepper sauce (optional)

6 T. olive oil

Directions

Blend chickpeas, yogurt, lemon juice, optional hot pepper sauce and olive oil in blender or food processor until smooth. Serve as a sandwich spread or use as a dip with whole grain crackers or fresh vegetables, such as carrot or cucumber slices.

Makes 40 servings.

Per serving (¼ cup): 76 calories, 3 grams (g) of fat, 10 g carbohydrate, 3 g protein, 2 g fiber and 123 mg sodium.