Lemon Spice Chickpea Dip

Lemon Spice Chickpea Dip 150 Author: Canadian Living Credits: Lemon Spice Chickpea Dip 150

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.

  • Portion size 500 servings

Ingredients

  • 1 teaspoon black peppercorn (or 1 tsp/5 mL ground)
  • 1 teaspoon coriander seeds (or 1 tsp/ 5 mL ground)
  • 1 teaspoon cumin seeds (or 1 tsp/5 mL ground)
  • 1 teaspoon fennel seeds (or 1 tsp/5 mL ground)
  • 2 cups Cooked Chickpeas recipe
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 2 tablespoons cashew butter
  • 2 tablespoons tahini
  • 1 garlic clove chopped
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 pinch salt (optional)

Method

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 facts Per 1 tbsp 15 mL : about

  • Sodium 3 mg
  • Protein 1 g
  • Calories 44.0
  • Total fat 3 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 3 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon Spice Chickpea Dip