Creamy Chickpea Dip with Vegetable Dippers
Ingredients
- 15 oz Chickpeas canned, drained and rinsed
- 0.25 cup Tahini well stirred
- 2 cloves Garlic peeled
- 3 tbsp Extra Virgin Olive Oil plus extra for garnish
- 2 tbsp Lemon Juice freshly squeezed
- 0.5 tsp Ground Cumin none
- 0.5 tsp Salt fine sea salt
- 2 tbsp Ice Water to thin
- 1 tbsp Parsley fresh chopped
- 0.5 tsp Sumac ground
- 1 whole Cucumber sliced into dippers
- 1 whole Red Bell Pepper sliced into dippers
- 1 whole Yellow Bell Pepper sliced into dippers
Instructions
- Drain and rinse the chickpeas thoroughly.
- Combine the chickpeas, tahini, garlic, lemon juice, cumin, and salt in a food processor.
- Blend the mixture until roughly combined.
- With the food processor running, slowly drizzle in the olive oil and ice water until the mixture becomes completely smooth and creamy.
- Transfer the dip to a serving bowl, garnish with chopped parsley, sumac, and an extra drizzle of olive oil. Serve immediately with cucumber and bell pepper slices.