Moroccan Chickpea Dip

Submitted by Mistress of Tea

"No need to feel guilty about snacking on this dip!! It's great!! I snagged it off a recipe card and I like the fact that the hot sauce eliminates a need for loads of salt."

 

• Ready In: 10mins
• Ingredients: 8
• Serves: 8-10

ingredients

• 1 garlic clove
• 3 tablespoons chopped fresh cilantro
• 1 (15 ounce) can chickpeas, rinsed and drained
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon hot pepper sauce (I use Tobasco, and you can add more if you like it spicy!)
• 1⁄2 teaspoon ground cumin (optional)

directions

1. In food processor process garlic until minced.
2. Add cilantro and process until finely chopped, 10 - 20 seconds.
3. Add chick-peas, lemon juice, olive oil, salt and hot sauce.
4. Process until very smooth.
5. Place dip in serving bowl and refrigerate until chilled and ready to serve.
6. Serve with veggie slices, pita wedges, fat free pretzels or other chips.

Reviews

[Mia 3]

This looks fantastic, I'm going to give it a try tomorrow night as I'm having friends over. I just cilantro I always have it handy in my garden, its a must around my house. Looks like a very interes- ting combination, I'm sure I'll love it, thanks for posting.

 

[Bobtail]

This dip was so easy to prepare and a lovely texture, however I did not care for the flavor. I believe this is just a personal taste difference. The recipe ingredients called for olive oil, however the instructions did not say when to include it, so I added it in Step 3 and this seemed to do well. I tried it with carrots, but maybe it would have been better with a chip. I am sure this would tingle someone else’s tastebuds. Prepared in participation of My 3 Chefs! Thanks Mistress of Tea.