Yield

1 3/4 cups (serving size: 2 tablespoons)

Ingredients

• 1/4  cup  chopped bottled roasted red bell peppers
• 1/4  cup  pitted kalamata olives
• 3  tablespoons  fresh lemon juice
• 2  teaspoons  extravirgin olive oil
• 1/4  teaspoon  salt
• 1/8  teaspoon  black pepper
• 2  garlic cloves
• 1  (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained

Preparation

Place all ingredients in a food processor; process until smooth, scraping sides of processor bowl once. Store in an airtight container in refrigerator.

Note: Serve with pita triangles or fresh vegetables.

Nutritional Information

Calories:49 (24% from fat)

Fat:1.3g (sat 0.2g,mono 0.8g,poly 0.3g)

Protein:1.7g

Carbohydrate:7.9g

Fiber:1.5g

Cholesterol:0.0mg

Iron:0.5mg

Sodium:171mg

Calcium:14mg