Mint, Avocado and Chickpea Dip with Pita Wedges
1 1/2 cups chickpeas (1 15-ounce can, drained)
1 ripe avocado
1/4 red onion, diced
1 tub (8 ounces) fat-free sour cream
1/2 cup mint leaves (stemmed and roughly chopped)
1/4 teaspoon salt
1 tablespoon lime juice
Pita wedges (see recipe)
Blend all ingredients well in food processor or blender. Chill.
Garnish with extra mint. Serve with pita wedges.
Makes 3 cups.