https://www.darringtoniga.com/Recipes/Detail/1463/
Yield: 10 servings
1 | can | (15 ounces) chickpeas ( garbanzo beans ), well-drained | |
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2 | tablespoons | fresh lemon juice | |
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4 | garlic cloves, halved | ||
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1 | teaspoon | extra-virgin olive oil | |
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10 | large Quaker Plain Rice Cakes | ||
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Yield: 10 servings
Approximate Nutrient Content per serving:
Calories: | 120 | |
Calories From Fat: | 225 | |
Total Fat: | 25g | |
Cholesterol: | 5g | |
Sodium: | 267mg | |
Total Carbohydrates: | 0mg | |
Protein: | 2g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Place chickpeas, lemon juice, garlic and oil in a blender or food processor. Blend until smooth. Serve in a bowl as a dip for the rice cakes or spread 2 tablespoons of the dip on a large rice cake and serve on a plate.
Recipe compliments of Quaker Oats.
Please note that some ingredients and brands may not be available in every store.
https://www.darringtoniga.com/Recipes/Detail/1463/
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