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

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.

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 purée together using a knife (do not thoroughly combine). Serve with pita wedges.

Yield: 20 servings (serving size: about 1 1/2 tablespoons dip and 1 pita wedge)
adapted from source: Cooking Light