Moroccan Tomato Dip

Name: Moroccan Tomato Dip
Prep time: 15 min
Total time: 15 min
Yield: 2 cups
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 cup tomato sauce; 0.75 cup low-sodium garbanzo beans; 0.5 cup nonfat plain yogurt; 2 tbsp minced green onions; 1 tbsp finely chopped parsley; 1.5 tsp garlic powder; 1 tsp prepared horseradish; 1 tsp ground cumin; 0.5 tsp paprika; pita chips

Chickpeas, yogurt and horseradish come together in this dip, fragrant with cumin and paprika and baked in the oven. It comes to the table with pita chips or crisp vegetable dippers.

15 min · Serves 15 · Easy

Method

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Time: Prep 15 min · 15 min total
Difficulty: easy

1
In blender container, process tomato sauce, garbanzo beans, and yogurt until smooth and creamy. Pour into small bowl.
2
Stir in onion, parsley, garlic powder, horseradish, cumin, curry powder, and paprika. Cover and refrigerate 8 to 24 hours to allow flavors to blend. Serve with Pita Chips or crisp vegetable dippers.
1440 min
3
Pita Chips: Cut pita bread into wedges; separate each wedge into 2 pieces. Place on cookie sheet and brush with salt-free herb mixture of your choice. Bake in preheated 375 degree oven for 7 to 9 minutes or until crisp.
9 min