Chickpea-And-Red Pepper Dip

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Southern Living


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1 (16-ounce) can chickpeas, rinsed and drained

1 (7-ounce) jar roasted sweet red peppers, drained

1/2 cup nonfat sour cream

1 garlic clove, minced

1/4 teaspoon salt

1/4 teaspoon pepper

Garnish: fresh parsley sprig

Baked Pita Chips

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