Every night around 8:30 pm, a snack monster creeps into our house and invades my body! It's been a few hours since dinner and it's not quite bedtime and suddenly ALL.THE.SNACKS. sound good to me! It's often a battle between sweet vs. salty, and when savory wins out, the chips and crackers in our house disappear with alarming speed. I'm not really looking to curb the snacking...as an exercising, nursing mom, I figure I probably need the calories, but I am trying to have healthy options on hand to balance the less healthy options from time to time!

This cilantro chickpea dip is just what I need. I've packed it in my lunch to motivate me to eat my veggies (I find it's particularly good with bell peppers and broccoli!) and I've pulled it out in the evening to satiate the snack monster, usually eaten atop pita chips or Triscuits. It takes five minutes to toss the ingredients in the food processor and make a batch. I find the combo bright and refreshing and I actually have plans to double my batch next time so that I can use the leftovers in some sort of a Southwestern-style wrap or sandwich. Stay tuned!

One Year Ago: Lighter Broccoli Salad
Two Years Ago: NYC Eats Part II and Tomato Bacon Basil Pizza Rolls
Three Years Ago: Red Onion and Kalamata Olive Tuna Salad and Spiced Peach-Carrot Bread
Four Years Ago: Tandoori Grilled Vegetable Kabobs and Chicken & Artichokes in White Wine Sauce
Five Years Ago: Whole Wheat Banana Bread

Cilantro Yogurt Chickpea Dip

Ingredients:
-1 can (15 oz) chickpeas
-1/4 cup plain yogurt
-1/2 cup chopped fresh cilantro
-1 garlic clove
-1 1/2 tbsp fresh lemon juice
-1 tbsp water
-1/4 tsp salt

Directions:
1. Add all ingredients to the bowl of a food processor. Puree until as smooth or chunky as you desire.
2. Store in the fridge in a covered container. Serve with vegetables or crackers.