Pepper-Swirled Chickpea Dip

• 1 garlic clove, peeled
• 1 (19-ounce) can chickpeas (garbanzo beans)
• 1/4 cup plain fat-free yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1 (7-ounce) bottle roasted red bell peppers, drained
• 1 tablespoon tomato paste
• 2 teaspoons red wine vinegar
• 3/4 teaspoon paprika
• 1/2 teaspoon salt
• 5 (6-inch) pitas, cut into quarters

1. Place the garlic in a food processor, and pulse 2 to 3 times. Drain the chickpeas in a colander over a bowl, reserving 1 tablespoon chickpea liquid. Add chickpeas, reserved liquid, yogurt, juice, and oil to garlic, and process until smooth. Spoon chickpea mixture into a bowl. Rinse food processor.
2. Combine bell peppers and next 4 ingredients (bell peppers through salt) in food processor, and process until smooth. Swirl the chickpea puree and bell pepper puree together using a knife (do not thoroughly combine). Serve with pita wedges.

garlic, chickpeas, yogurt, lemon juice, olive oil, red bell peppers, tomato paste, red wine vinegar, paprika, salt, pitas

Taken from www.myrecipes.com/recipe/pepper-swirled-chickpea-dip (may not work)