Lemon-Garlic Chick Pea Dip With Veggies and Chips |
|
 |
Prep Time: 8 Minutes Cook Time: 0 Minutes |
Ready In: 8 Minutes Servings: 4 |
|
I have not made this yet, sounds good. I will prolly add more garlic, 2 to 3 cloves, minced. Also, start off with half the lemon juice, add more as needed. I will use my hand-held immersion blender for easier clean up rather than the food processor. Radishes would be good for dippers too. Let sit in fridge for a half an hour or so and bring back to room temp before serving. Prep time does not include resting time. Ingredients:
1 (15 ounce) can chickpeas, drained |
1 garlic clove, cracked from skin |
1 lemon, zested and juiced |
4 -5 sprigs fresh thyme leaves, stripped from stems |
coarse salt and pepper |
2 -4 drops hot sauce (or more) |
1/4 cup extra virgin olive oil |
1/2 teaspoon sesame oil |
4 celery ribs, cut into dipping sticks, 4 inches long |
1/2 seedless cucumber, cut into sticks |
1 red bell pepper, trimmed and cut into sticks |
1/2 pint grape tomatoes |
Directions:
1. Combine the chick peas, garlic, lemon zest and juice, thyme, salt and pepper and hot sauce in food processor.
2. Turn processor on and stream in the extra-virgin olive oil.
3. Transfer the dip to a dish and surround with veggies and crispy pita chips.
|
|