Categories: Dip

Ingredients

• 1 3/4 cups cooked chickpeas or 15-oz. can chickpeas, drained (rinsed if nonorganic; reserve
• juice if organic)
• 1/2 cup diced roasted red bell pepper
• 3 Tbs. sesame tahini
• 2 Tbs. fresh lemon juice or to taste
• 1 large clove garlic, halved
• 2 tsp. ground coriander
• 1 tsp. cumin seeds
• 1 tsp. harissa or 1/8 tsp. cayenne pepper, or to taste
• 1 tsp. salt or to taste
• Oil-cured black olives for garnish

Directions

1. In food processor or blender, add all ingredients except olives and process until smooth. If mixture seems too thick, blend in 1 to 3 tablespoons of reserved chickpea liquid or water to create desired consistency. (It should be fairly thick for a sandwich filling, thinner for a dip.) Taste and add more lemon juice, harissa and/or salt if needed. Transfer to bowl and garnish with olives.

2. Per 1/4-cup serving:

3. Calories 119, Protein 6g, Total Fat 5g, Carbs 13g, Cholesterol 0mg, Sodium 335mg, Fiber 5 g

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