Spicy Chickpea Dip (Vegan, Gluten-Free, Nut-Free, Soy-Free)

Spicy Chickpea Dip (Vegan, Gluten-Free, Nut-Free, Soy-Free)
Posted in a magazine review on Paper Palate, this easy recipe comes from the Vegetarian Times
Serves: 3 cups
  • 1 tsp. whole cumin seeds, lightly toasted over medium heat for 3 minutes in a small skillet, then ground into a fine powder
  • 2 15-oz. cans of chickpeas, rinsed and drained
  • 3 Tbs. lemon juice
  • 3 cloves garlic, chopped
  • ¼ tsp. hot paprika.
  • ⅛ tsp. cayenne pepper
  • 2 Tbs. olive oil
  • Salt
  • Pepper
  1. In a food processor, blend ground cumin, chickpeas, lemon juice, garlic, paprika and cayenne pepper until very finely chopped.
  2. With the machine running, add oil and process until smooth.
  3. Transfer puree to bowl.
  4. Add salt and pepper to taste and combine.
  5. Serve at room temperature.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: