Weight Watchers Chickpea and Roasted Red Pepper Dip Recipe

16 ounces chickpeas, canned - rinsed and drained

7 ounces roasted red pepper - rinsed and drained

1/2 cup nonfat plain yogurt

1 clove garlic - chopped

1/4 teaspoon salt

1/4 teaspoon pepper

Process all ingredients in a food processor or blender until smooth.

Yield: "2 cups"; serving size is 2 T.

Makes 16 servings.

Per serving: 41 Calories; trace Total Fat; (7% calories from fat); 2g Protein; 8g Carbohydrate; trace Cholesterol; 124mg Sodium Food Exchanges: 1/2 Grain Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

WW Points: 1 pt.