This recipe is based on the Chickpea Salad With Halloumi I wrote about earlier this summer. I was trying to come up with a yummy dip for veggies and thought why not try to do something with
the chickpea mix from that recipe, since it’s so good I can eat it as is out of a bowl. I think it turned out great, and my husband loved it too.
This makes roughly 2 cups (I think, we usually end up eating a lot of it right out of the mixing bowl…).
You need:
2 cans of chickpeas
½ cup olive oil
1 chopped or pressed garlic clove
2 tbsp dried cilantro
juice of ½-1 lemon
2 tbsp Cholula hot sauce
1 tsp salt
pepper
Rinse the chickpeas and put them and everything else in a food processor. Run until it looks good to you. If it’s too thick, add more olive oil and/or lemon juice (depending on your preferences).
Serve with cut veggies, I especially like it with carrots, celery, and broccoli. And it’s really good as a spread on sandwiches too. I’ve been putting it on my lunch sandwiches lately – a nice layer of the chickpea spread (on Ezekiel sprouted bread) topped with homemade coleslaw mix (red and green cabbage and carrots). Sounds strange perhaps, but it’s really good, and incredibly good for you.
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