MEDITERRANEAN CHICKPEA DIP

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4
MEDITERRANEAN CHICKPEA DIP
Owner/Copyright: RBI 2008
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Servings: 3 cups dip

Prep Time: 15

Cook Time: 0
INGREDIENTS:

2 cans (15 oz. each) chickpeas, drained and rinsed

1/4 cup tahini (sesame seed paste) or peanut butter

1/4 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce

1/4 cup olive oil

2 tbsp. fresh lemon juice

3 cloves garlic, chopped

1/2 tsp. salt

Crackers or pita bread

DIRECTIONS:

COMBINE chickpeas, 1/3 cup water, tahini, Frank's RedHot Sauce, olive oil, lemon juice, garlic and salt in food processor. Cover; process until very smooth.

PLACE dip into serving bowl. Cover and chill 30 min. before serving.

SERVE with crackers or pita bread and vegetable dippers.

TIPS:

Tip: Great as a sandwich spread. Good with grilled vegetables such as eggplant, zucchini and red peppers.

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