1 15-ounce can chickpeas, drained
1/4 cup chopped onion
2 tablespoons lemon juice
2 tablespoons olive oil
1 garlic clove, minced (1 to 2 cloves)
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon hot pepper sauce, to taste
1/4 cup finely chopped parsley
Servings: 12
Combine all ingredients except parsley in food processor bowl with metal blade. Process until smooth; remove from processor to serving bowl and stir in parsley. Thin with a little water, if desired, if dip is too thick. Cover and refrigerate until serving. Serve with vegetable relishes and pita bread wedges, crisped in a hot oven.
Yield: 1 1/2 cups
1/4 cup chopped onion
2 tablespoons lemon juice
2 tablespoons olive oil
1 garlic clove, minced (1 to 2 cloves)
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon hot pepper sauce, to taste
1/4 cup finely chopped parsley
Servings: 12
Combine all ingredients except parsley in food processor bowl with metal blade. Process until smooth; remove from processor to serving bowl and stir in parsley. Thin with a little water, if desired, if dip is too thick. Cover and refrigerate until serving. Serve with vegetable relishes and pita bread wedges, crisped in a hot oven.
Yield: 1 1/2 cups
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