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.
Servings: 2 cups (500 mL)
Ingredients:
Lemon Spice Chickpea Dip
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per 1 tbsp 15 mL : about | - |
| cal | 44 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | trace |
| carb | 3 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 3 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit C | 2% |
| folate | 9% |
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1 tsp (5 mL) each black peppercorns, coriander seeds, cumin seeds and fennel seeds (or 1 tsp/5 mL each ground)
2 cups (500 mL) Cooked Chickpeas
1/3 cup (75 mL) extra-virgin olive oil
1/4 cup (50 mL) lemon juice
2 tbsp (25 mL) cashew or almond butter or tahini
1 clove garlic, chopped
1/4 tsp (1 mL) each paprika and cayenne pepper
Pinch salt (optional)
Preparation:
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.)
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.)
Source
Canadian Living Magazine: June 2007
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