Moroccan Chickpea Dip
Recipe: #15655
November 05, 2014
Categories: Dips, Snacks, Beans, Chickpeas/Garbanzo, Appetizers, Christmas, New Years, Grilling (Outdoor), Diabetic Gluten-Free, High Protein, Kosher, No Eggs, Non-Dairy, Vegan, more
"From a low GI Cookbook. Times are estimated. Given a low GI rating."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (116.8 g)
- Calories 110
- Total Fat - 8.8 g
- Saturated Fat - 1.2 g
- Cholesterol - 0 mg
- Sodium - 11.2 mg
- Total Carbohydrate - 7.3 g
- Dietary Fiber - 2.4 g
- Sugars - 3.3 g
- Protein - 2.3 g
- Calcium - 45.3 mg
- Iron - 1 mg
- Vitamin C - 15.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Put the chickpeas, tahini, lemon juice, half the garlic and the cumin into a food processor and process until smooth.
Step 2
With the motor running, add the coriander and olive oil and process until smooth, transfer to a bowl and then cover and set aside.
Step 3
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, remove the seeds and finely chop the flesh.
Step 4
Chop the remaining garlic and combine with the chopped capsicum and tomatoes and season with sea salt and pepper.
Step 5
Spoon the capsicum mixture onto the chickpea dip and serve with celery sticks for scooping.
Step 6
Serves 8 as a snack.
Tips
No special items needed.
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