- 16 ounces can of chickpeas
- 1 lemon freshly squeezed
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1-3 tablespoons cold water as needed
Combine all the ingredients in a food processor and pulse until the ingredients are homogenous.
Add water one tablespoon at a time until the mixture has reached a smooth, soft consistency.
Serve with pita bread, veggies, etc. and enjoy!
This recipe makes approximately 1.5-2 cups of dip. Plan on 1/4 cup per person when entertaining.
Storage - It will last for 6-7 days in the fridge when covered with plastic wrap or stored in an airtight container.
Freezing - It can also be frozen for 2-3 months in a freezer container or bag. When you are ready to serve it, just set it in the fridge to thaw completely. Freezing may slightly impact the texture so it may not be as silky smooth.
Calories: 95kcalCarbohydrates: 12gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 211mgPotassium: 143mgFiber: 4gSugar: 1gVitamin A: 45IUVitamin C: 11mgCalcium: 35mgIron: 1mg