Chickpea and Roasted Garlic Dip Spread

1 can chickpeas (15 oz.)
4 garlic cloves
¼ c. fresh parsley, chopped
2 Tbsp lemon juice
1 tsp salt
1/8 tsp pepper
4 Tbsp vegetable oil
Pita triangles
Peel garlic cloves and put into a small custard cup with 2 Tbsp of the vegetable oil. Bake covered for 30 minutes in 300-degree oven.
Drain chickpeas, reserving liquid. Put chickpeas and roasted garlic into bowl of food processor; puree. Add 2 Tbsp of the oil, parsley, lemon juice and zest; puree until smooth. Add salt, pepper and reserved liquid to desired consistency. Serve with pita triangles that have been crisped in the oven.
Yield: 14 servings
Calories: 149
Fat Calories: 63
Fat: 7g
Cholesterol: 0mg
Fiber: 2g
Protein: 4g

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