Ingredients:
- 1 can chickpeas, drained (reserve 1/4 cup of liquid from the chickpeas)
- 2 cloves garlic, minced
- 2 Tablespoons nonfat Greek yogurt
- 2 Tablespoons lemon juice
- 3/4 teaspoon paprika
- 1 Tablespoon barbecue sauce
- 1 1/2 Tablespoons Frank's Red Hot
- 1 1/2 teaspoons red wine vinegar
- 3/4 teaspoon salt
Instructions:
- Combine all the ingredients including about 2 Tablespoons of the reserved liquid from the chickpeas. Puree until smooth. Adjust consistency by adding more of the reserved liquid.
Notes: 1 freestyle smart point per 1/4 cup serving.