Moroccan Party Dip

1 clove garlic
3 Tbsp chopped fresh cilantro or parsley
1 can (15 oz) chick-peas, rinsed and drained
2 Tbsp fresh lemon juice
1 Tbsp olive oil
1/2 tsp salt
1/8 tsp hot pepper sauce
Assorted cup-up vegetables, pita wedges, or baked tortilla chips

1. In a blender or food processor fitted with the metal blade, process garlic until minced. Add cilantro and process until finely chopped, about 10 to 20 seconds.

2. Add chick-peas, lemon juice, oil, salt, and pepper sauce. Process until very smooth, about 1 minute, scraping down sides of bowl with a rubber spatula as needed.

3. Place dip in a serving bowl. Refrigerate until ready to serve.

4. Place bowl in the center of a large platter. Arrange cup-up vegetables, pita wedges, and tortilla chips on platter. Serve immediately.

Serves 8

VARIATION:
This dip doubles as a great low-fat sandwich filling. For each sandwich, spread 1/4 cup of dip into a whole-wheat pita pocket. Add 1/4 cup of finely chopped tomato and 1/4 cup of finely chopped cucumber. Wrap sandwiches in plastic wrap and refrigerate until ready to serve.