This irresistible Middle-Eastern inspired dip makes a great appetizer. Serve with pita triangles, whole grain crackers or better still, a plate of raw vegetables.
Ingredients:
- 1 15-ounce can of chickpeas (garbanzo beans), drained
- 1 tbsp of tahini (ground sesame seed paste); oddly, peanut butter is a great substitute
- 2 cloves of garlic
- 3 tbsp fresh lemon juice
- 3 tbs fresh parsley
- 1/2 tsp cumin
- 1/2 tsp salt
Preparation:
In a blender or food processor, puree all the ingredients. Stop and scrape down the sides if necessary. Add in a tablespoon or two of fat free plain yogurt if the dip needs thinning.
Makes 2 cups or 8 servings
