PER SERVING (1/8th of recipe, about 1/3 cup): 72 calories, 1g fat, 198mg sodium, 11.5g carbs, 3g fiber, 2g sugars, 5g protein -- PointsPlus® value 2*
Is it a spread? Is it a dip? It's BOTH. So dunk your dunkables into this veggielicious goo or smear it on a sandwich... It's a spreaddip, people!
1 head garlic
1/2 tsp. olive oil
2 portabella mushrooms
1 red bell pepper, halved, seeded, stem removed
1/2 medium onion, halved
One 15-oz. can chickpeas/garbanzo beans (like the kind by Wild Harvest Organic), drained and rinsed
1/2 cup fat-free plain Greek yogurt (like the kind by Fage or Chobani)
1/4 cup chopped fresh basil
1 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. black pepper
Preheat oven to 425 degrees. Spray a baking sheet with nonstick spray.
Halve the head of garlic widthwise, exposing the cloves. Remove papery outer layer from the bottom half, leaving skins around cloves intact. (Discard or reserve the top half for another use.) Place bottom half on a piece of foil, cut side up, and coat the top with oil. Tightly wrap foil around garlic, enclosing it completely.
Place foil-wrapped garlic on the baking sheet, and bake for 20 minutes.
Remove sheet from the oven. Lay mushrooms, bell pepper, and onion on the sheet with the partly baked foil-wrapped garlic. Return sheet to the oven and bake for 20 minutes, or until soft.
Once cool, unwrap garlic and remove cloves; discard skin. Add garlic cloves and veggies to a large food processor or blender. Add remaining ingredients and 3 tablespoons of water. Puree until smooth, stopping and stirring if processing/blending slows.
For best flavor, refrigerate for several hours. Serve and enjoy!
MAKES 8 SERVINGS