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Spicy Chickpea Dip




Source of Recipe


Vegetarian Times






Recipe Introduction


Taking the tahini (sesame paste) out of this hummus variation makes it a low fat dip that's still full of flvaor. Toasting whole cumin seeds and then griding them to apowder adds a smoky flavor you can't get from preground cumin. Serve with pita crisps and raw veggies.





List of Ingredients



• 1 tsp whole cumin seeds
  
• 2 (15 oz) cans chickpeas, rinsed and drained
  
• 3 T lemon juice
  
• 3 cloves garlic, chopped (about 1 T)
  
• 1/4 tsp hot paprika
  
• 1/8 tsp cayenne pepper
  
• 2 T olive oil
  






Instructions



1. Cook cumin seeds in small skillet over medium heat 3 minutes, or until lightly toasted,s haking pan constantly. Transfer to palte, cool, theng rind to fine powder in coffee grinder or spice grinder.
   
2. Blend chickpeas, lemon juice, garlic, cumin, paprika and cayenne in food processor until finely chopped. With machine running, add olive oil in steady stream, and process until smooth.
   
3. Spoon mixture into shallow bowl, and season with salt and pepper. Serve at room temperature.
   






Final Comments


Makes about 3 cups