Tested till perfect Lemon Spice Chickpea Dip

Lemon Spice Chickpea Dip

For a touch of herbs, add 2 tbsp (25 mL) chopped fresh coriander. If you don't cook your own chickpeas, use 1 can (19 oz/540 mL), drained and rinsed.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2007

Recipe4 out of 5 based on 1 ratings.
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  • Portion size 2 cups (500 mL)


  • 1 tsp 1tspblack peppercornblack peppercorns, (or 1 tsp/5 mL ground)
  • 1 tsp 1tspcoriander seeds, (or 1 tsp/ 5 mL ground)
  • 1 tsp 1tspcumin seeds, (or 1 tsp/5 mL ground)
  • 1 tsp 1tspfennel seeds, (or 1 tsp/5 mL ground)
  • 2 cups 2cupsCooked Chickpeas recipe
  • 1/3 cup 1/3cupextra-virgin olive oil
  • 1/4 cup 1/4cuplemon juice
  • 2 tbsp 2tbspcashew butter or tahini
  • 1 1garlic clovegarlic cloves, chopped
  • 1/4 tsp 1/4tsppaprika
  • 1/4 tsp 1/4tspcayenne pepper
  • 1 pinch 1pinchsalt, (optional)
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In skillet, toast peppercorns and coriander, cumin and fennel seeds over medium heat, stirring often, until fragrant, about 5 minutes. Transfer to spice grinder or mortar and pestle; grind until powder.

In food processor, blend chickpeas, oil, lemon juice, 3 tbsp (50 mL) water, cashew butter, garlic, paprika, cayenne pepper, ground spices, and salt (if using) until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Nutritional Information Per 1 tbsp 15 mL : about

cal 44 pro 1g total fat 3g sat. fat 0
carb 3g fibre 1g chol 0mg sodium 3mg

% RDI:

calcium 1 iron 4 vit C 2 folate 9
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