Lemon Spice Chickpea Dip Lemon Spice Chickpea Dip

Lemon Spice Chickpea Dip 150 Image by: Lemon Spice Chickpea Dip 150 Author: Canadian Living

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
  • Credits : Canadian Living Magazine: June 2007



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


  • Iron 4.0
  • Folate 9.0
  • Calcium 1.0
  • Vitamin C 2.0
Share X

Lemon Spice Chickpea Dip