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 clove garlic, chopped
1 tablespoon fresh lemon juice, or to taste
1 tablespoon low-fat mayonnaise
Salt and white pepper, if desired, to taste
Tabasco sauce, if desired

Directions

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, 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 a bowl in center of serving platter. Surround with assorted cut-up vegetables (carrots, bell peppers, sugar snap peas, cucumbers, broccoli, cauliflower, zucchini spears, sliced jicama) and if desired, baked tortilla chips or whole-grain crackers. Makes 1 cup dip.

Nutritional information per 2 tablespoons: 50 calories, 1 gram total fat, 8 grams carbohydrate, 2 grams protein, 1 gram dietary fiber, 110 mg. sodium.