Curried Chickpea Dip With Vegetables Recipe
Ingredients
| Garlic | 1 Clove (5gm) | |
| Scallion | 1 Tablespoon, chopped | |
| Canned chickpeas | 3/4 Cup (16 tbs), drained, rinsed | |
| 1/2 cup part-skim ricotta cheese | ||
| Curry powder | 2 Teaspoon | |
| Brown sugar | 1/2 Teaspoon | |
| Worcestershire sauce | 1/4 Teaspoon | |
| 2 dashes of hot pepper sauce | ||
| Lowfat sour cream | 1/2 Cup (16 tbs) | |
| Cooked spinach | 1/2 Cup (16 tbs), coarsely chopped | |
| Mushrooms | 1/4 pound, trimmed | |
| Snow peas | 3 Ounce, blanched | |
| Asparagus spears | 8 , blanched | |
| Broccoli florets | 1 Cup (16 tbs), blanched | |
| 1/4 pound yellow squash, cut into 3-inch sticks | ||
| 1 raw sweet potato, thinly sliced | ||
Directions
1. Bring a small saucepan of water to a boil. Add the garlic clove and cook for 5 minutes. Rinse the garlic under cold water and discard the peel.
2. Process the garlic and scallion in a food processor or blender until minced. Add the chickpeas, ricotta, curry powder, sugar, Worcestershire sauce and hot pepper sauce, and process about 30 seconds, or until smooth. Add the sour cream and spinach and process just until combined.
2. Process the garlic and scallion in a food processor or blender until minced. Add the chickpeas, ricotta, curry powder, sugar, Worcestershire sauce and hot pepper sauce, and process about 30 seconds, or until smooth. Add the sour cream and spinach and process just until combined.
Chef
