MOROCCAN CHICKPEA DIP
Make and share this Moroccan Chickpea Dip recipe from Food.com.
Provided by ImPat
Categories Grains
Time 25m
Yield 8 snacks, 8 serving(s)
Number Of Ingredients 12
Steps:
- Put the chickpeas, tahini, lemon juice, half the garlic and the cumin into a food processor and process until smooth.
- With the motor running, add the coriander and olive oil and process until smooth, transfer to a bowl and then cover and set aside.
- Cook the capsicum and tomatoes on a lightly oiled chargrill pan or barbecue plate until the skins have blackened and then transfer to a plastic bag and allow to cool and then peel the capsicum and tomatoes (the best way to do this is to put a cross in the bottom and plunge into boiling water for about 30 seconds, remove and peel), remove the seeds and finely chop the flesh.
- Chop the remaining garlic and combine with the chopped capsicum and tomatoes and season with sea salt and pepper.
- Spoon the capsicum mixture onto the chickpea dip and serve with celery sticks for scooping.
- Serves 8 as a snack.
Nutrition Facts : Calories 153.9, Fat 9.3, SaturatedFat 1.3, Sodium 155.9, Carbohydrate 15.3, Fiber 3.3, Sugar 1.4, Protein 3.7
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