Chickpea and Sesame Dip
- Active Time 5m
- Total Time 5m
Makes 6 cups
- 4 cups cooked chickpeas (garbanzo beans)
- 1/4 cup cold water
- 1/4 cup peanut oil
- 2 tablespoons sesame oil
- 1 cup tahini (sesame paste)
- 1/2 tablespoon ground cumin
- Juice of 2 limes
- 2 dashes of Tabasco sauce
- 2 garlic cloves, crushed
- 1 1/4 teaspoons coarse salt
- 1/2 to 3/4 cup red bell pepper strips
- Pita bread or other bread, cut into triangles, warmed or toasted
In a food processor or blender, combine the chickpeas, water, oils, tahini, cumin, lime juice, Tabasco, garlic and salt. Puree until light and fluffy.
If you are using a blender, the ingredients may be divided into 2 or 3 separate batches. Taste the dip and adjust the seasoning if necessary. If the mixture is too thick, add more lime juice or sesame oil.
Scrape into a decorative bowl and garnish with the pepper strips.
Serve with triangles of warm or toasted bread.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
717 calories; 41g total fat; 0mg cholesterol; 732mg sodium; 72g carbohydrates; 14g fiber; 23g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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