Asian Chickpea and Coriander Dip |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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a different dip for bbqs and poker nights. Ingredients:
1 bunch fresh coriander, stems trimmed |
1 large garlic clove, peeled |
400 g chickpeas, drained |
3 tablespoons oil |
1 1/2 tablespoons lemon juice |
2 teaspoons trident sweet chili sauce |
1 teaspoon ground cumin |
salt and pepper |
rice crackers, to serve |
Directions:
1. In a blender or food processor grind coriander and garlic briefly.
2. Add the remaining ingredients and process to a reasonably smooth paste, adding 1 tablespoon of water if too thick or dry.
3. Spoon into a bowl and serve with Trident Rice Crackers.
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