Prep 8 mins
Cook 0 mins
I have not made this yet, sounds good! I will prolly add more garlic, 2 to 3 cloves, minced. Also, start off with half the lemon juice, add more as needed. I will use my hand-held immersion blender for easier clean up rather than the food processor. Radishes would be good for dippers too. Let sit in fridge for a half an hour or so and bring back to room temp before serving. Prep time does not include resting time. From Food Network, Rachel Ray. Posted for ZWT6.
- 1 (15 ounce) can chickpeas, drained
- 1 garlic clove, cracked from skin
- 1 lemon, zested and juiced
- 4 -5 sprigs fresh thyme leaves, stripped from stems
- coarse salt and pepper
- 2 -4 drops hot sauce (or more)
- 1⁄4 cup extra virgin olive oil
- 1⁄2 teaspoon sesame oil
- 4 celery ribs, cut into dipping sticks, 4 inches long
- 1⁄2 seedless cucumber, cut into sticks
- 1 red bell pepper, trimmed and cut into sticks
- 1⁄2 pint grape tomatoes
- Combine the chick peas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor.
- Turn processor on and stream in the extra-virgin olive oil.
- Transfer the dip to a dish and surround with veggies and crispy pita chips.
Been making this for years and always get asked for the recipe. I use it also as a condiment on sandwiches. yum!
Sesame oil is not part of the original recipe. The veggies shouldn't be part of the ingredients as they mess up the nutritional values. And it serves more than 4!