Mexicali Dip

By Hklbrries

This Mexican-style dip has just a touch of low-fat sour cream and mayonnaise to add creamy "mouth feel." Fresh cilantro, garlic and lemon juice enliven the taste of the otherwise bland chickpeas.

Ingredients

• 1 cup canned chickpeas (garbanzo beans), rinsed and drained
• 1/4 cup low-fat sour cream
• 1/4 cup chopped fresh cilantro
• 1 small garlic clove, chopped
• 1 tbsp fresh lemon juice, or to taste
• 1 tbsp low-fat mayonnaise
• Salt, to taste
• White pepper, to taste
• Tabasco sauce, if desired

Preparation

Step 1

In a food processor, puree chickpeas with sour cream, cilantro, garlic, lemon juice and mayonnaise until smooth. If dip is too thick, gradually add additional teaspoons each of sour cream and mayonnaise, just until right consistency is reached. Transfer to a container with a tight lid. Season to taste with salt, white pepper and Tabasco sauce, if desired. If time is not a constraint, cover and refrigerate 24 hours before serving.

Bring dip to room temperature before serving. When ready to serve, transfer dip to an attractive bowl and place in center of a large serving platter. Surround with assorted cut vegetables (carrots, different colored bell peppers, sugar snap peas, cucumbers, broccoli, cauliflower, zucchini spears, sliced jicama) and, if desired, baked tortilla chips or whole-grain crackers.