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Hummus Dip
Recipe courtesy of Texas Children's Hospital
Ingredients
1 can (15 ounces) chickpeas
2 tablespoons lemon juice
1/4 teaspoon garlic powder
3 sprigs fresh parsley
1/4 cup plain, low-fat yogurt
Directions
Combine all ingredients in a blender. Pulse until desired consistency.
Suggestions
Serve with favorite cut-up vegetables (baby carrots, celery sticks, red bell pepper strips, broccoli florets, jicama strips and/or cucumber slices) and whole wheat pita triangles.