Spicy Chickpea Dip
Prep time
Cook time
Total time
Toasting the cumin lends a smoky flavor to this savory dip that you can't get from the pre-ground spice.
Recipe type: Appetiser
Cuisine: Middle Eastern
Serves: 6 to 8 servings
  • 1 teaspoon cumin seeds
  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 3 tablespoons lemon juice
  • 3 garlic cloves, chopped
  • ¼ teaspoon hot paprika
  • ⅛ teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
  1. Heat a small skillet over medium heat. Add the cumin seeds and shake as they cook for 2 to 3 minutes. They should be fragrant and toasted, but not burnt.
  2. Remove the cumin seeds to a spice grinder or mortar and pestle and grind into a powder.
  3. Put the toasted cumin powder, chickpeas, lemon juice, garlic, paprika, and cayenne in a food processor. Pulse until very finely chopped.
  4. With the machine running, add the oil. Continue to process the spicy chickpea dip until smooth. Add salt and pepper, and process to combine.
  5. Transfer the dip to a bowl to serve. Leftover dip can be stored in an airtight container in the refrigerator for up to 1 week, but we like to serve it at room temperature.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/spicy-chickpea-dip