Pepper-Swirled Chickpea Dip

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Ingredients

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

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