Lemon Spice Chickpea Dip
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Recipe based on 1 ratings.
This recipe makes 2 servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp 15 mL : about | - |
| cal | 44 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | 0 |
| carb | 3 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 3 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit C | 2 |
| folate | 9 |
- Portion size: 2 cups (500 mL)
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.
Ingredients
- 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)
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.)
Source : Canadian Living Magazine: June 2007
