Smooth and Spicy Bean Dip
Serve this spicy bean dip with vegetable crudités and crisp pita wedges.
1 (15-ounce) can chickpeas, drained
1/4 cup chopped onion
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 to 2 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne powder
1/4 teaspoon hot pepper sauce, or to taste
1/4 cup finely chopped fresh parsley
- Combine all ingredients except parsley in food processor bowl with metal blade. Process until smooth; remove from processor to serving bowl and stir in parsley. Thin with a little water, if desired, if dip is too thick. Cover and refrigerate until serving.
Makes 1 1/2 cups.
Recipe provided courtesy of Pork, Be Inspired®.