Spicy Chickpea Dip


This easy spicy chickpea dip recipe comes from the Vegetarian Times.

Special Diet Notes: Spicy Chickpea Dip

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Spicy Chickpea Dip
Serves: 3 cups
  • 1 teaspoon 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 tablespoons lemon juice
  • 3 cloves garlic, chopped
  • ¼ teaspoon hot paprika.
  • ⅛ teaspoon cayenne pepper
  • 2 tablespoons 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, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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