Yield: 700 ml dip
Prep Time: 15 minutes
450 g canned chickpeas , rinsed and drained
80 ml water
60 ml tahini [or peanut butter]
60 ml FRANK'S RedHot® Original Cayenne Pepper Sauce
60 ml olive oil
30 ml fresh lemon juice
3 cloves garlic, chopped
2 ml salt
crackers [or pita bread]
- COMBINE chickpeas, 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.
- SERVE with crackers or pita bread and vegetable dippers.
- Tip: Great as a sandwich spread. Good with grilled
vegetables such as eggplant, zucchini and red peppers.