Yield
1 1/2 cups (serving size: 2 tablespoons dip)

Canned chickpeas offer fiber; rinsing and draining them reduces sodium. A spoonful of oil balances the spices and hot sauce and adds unsaturated fats. We liked this dip with torn whole wheat pitas, crisp bell peppers, and celery sticks, but it works double-duty as a sandwich spread.

How to Make It

Combine all ingredients except cilantro in a food processor; process until smooth. Transfer chickpea mixture to a bowl. Stir in cilantro.

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