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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is one of my favorite appetizers- easy and inexpensive. A variation of a recipe from a very old Canadian Living. If you don't like spicy, you can omit the chipotle peppers and add fresh herbs, especially dill, right into the dip. I make homemade pita chips for this, but any type of cracker works as well. Ingredients:
1 (19 ounce) can chickpeas |
1/4 cup tahini (sesame seed paste) |
3 tablespoons olive oil or 3 tablespoons vegetable oil |
3 tablespoons lemon juice |
1/2 cup chopped onion |
3 cloves garlic, minced |
1 teaspoon salt |
1 dash cayenne |
black pepper |
1 -2 teaspoon chipotle chile in adobo (optional) |
chopped fresh parsley or mint or dill weed |
Directions:
1. Drain chick peas and reserve liquid.
2. In a blender or food processor, process all ingredients until smooth, adding 2-3 T.
3. of reserved liquid to give the mixture a mayonnaise like consistency.
4. Chill to thicken and allow flavours to blend.
5. Top with fresh herbs and serve with pita or bagel chips, or raw vegetables.
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