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Description
This is a fun and easy party dip. I modified it from a recipe I found in the Los Angeles Times many years ago.
Ingredients
US|METRIC
15 SERVINGS
- 16 oz. chickpeas (rinsed and drained)
- 3 fresh lemon juice (3 tablespoons)
- 1 clove garlic (chopped)
- 1/4 cup olive oil
- 1/4 tsp. salt
- 2 peppers (2 habanero, deseeded)
- paprika (or cayenne pepper)
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Directions
- Using a food processor, puree the chickpeas, lemon juice, garlic, and habanero.
- With the motor running gradually add the olive oil.
- Add salt to taste.
- Transfer to small bowl or ramekin, smoothing top with a spatula
- Sprinkle top with paprika or cayenne
NutritionView More
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70Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories70Calories from Fat35 |
| % DAILY VALUE |
| Total Fat4g6% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium130mg5% |
| Potassium80mg2% |
| Protein2g |
| Calories from Fat35 |
| % DAILY VALUE |
| Total Carbohydrate8g3% |
| Dietary Fiber1g4% |
| Sugars0g |
| Vitamin A8% |
| Vitamin C10% |
| Calcium2% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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