Tomato and chickpea dip for Thanksgiving

The chef Castro Lourde share this recipe you practice and rich for your parties.

Ingredients

• 1/2 cup Hellmann's ® or Best Foods ® Real
• 1/2 cup pasta sauce Ragu ® Old World Style ® Traditional
• 2 cans (15.5 oz. C / u) of low-sodium chickpeas, rinsed and drained
• 1 tablespoon lemon juice
• 1 clove of garlic
• 1/2 teaspoon chipotle powder (optional)
• 2 cups baby carrots
• 2 cups celery
• 2 whole wheat pita bread cut into triangles

Preparation

Puree the mayonnaise, pasta sauce, chickpeas, lemon juice, garlic and chipotle in a food processor to a smooth paste. Serve with vegetables and pita triangles. To find out the sodium content see the nutritional information. Nutritional information per serving of two scoops: Calories 90, Calories From Fat 35, Saturated Fat 0.5g, Trans Fat 0g, Total Fat 3.5g, Cholesterol 0mg, Sodium 140mg, Total Carbohydrate 12g, Sugars 1g, Dietary Fiber 3g, Protein 3g, Vitamin A 30% Vitamin C 6% Calcium 2% Iron 4%.

Servings: 8

Country:  United States

Season / Occasion: Thanksgiving

Main ingredient:  Vegetables