Makes approximately 2 cups

Ingredients

  • 1 15-oz can chickpeas, drained and rinsed (about 1 1/2 cups of cooked chickpeas, if you’re cooking them yourself)
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • Sprinkling of salt (adjust according to your taste preference)
  • 2 cloves garlic, or 2 tsp minced garlic
  • 2 TBS tahini
  • 1 TBS  hot sauce (any cayenne-based one will do)*
  • 1 TBS lemon juice (juice of half a lemon, if you squeeze the crap out of it)
  • 1/2 cup roasted red pepper (no need to cut up)
  • 2 TBS olive oil (or you can use the  liquid from can of chickpeas; used the oil and then added a bit of water until the consistency was what I wanted)

Instructions

  1. Prepare ingredients: Put everything except the water, oil, or chickpea juice into a food processor (you can use a blender, though it hasn’t been tested).
  2. Pulse and blend: Pulse or blend until the mixture is relatively smooth.
  3. Add liquid: Add the water, oil, or chickpea juice to the food processor.
  4. Blend until smooth: Process until the mixture is super smooth.
  5. Adjust consistency: For a thinner consistency, add more liquid and process again until you reach your desired texture.
  6. Serve: Serve the dip with whole grain pita chips, celery, or carrots. You can also use it as a spread on sandwiches or wraps.
  7. Optional garnish: Sprinkle cayenne and extra hot sauce over the top before serving if desired.

Enjoy your homemade dip!