Pepper-Swirled Chickpea Dip

Ingredients

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

Equipment

• food processor
• bowl
• knife
• colander

Directions

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