Lemon Spice Chickpea Dip

Tested Till Perfect

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:

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%
    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.)

Source

Canadian Living Magazine: June 2007





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