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.

Ratings & Reviews

SingingGourmand's Review

gunnercade
October 13, 2012
This is a good solid recipe, but needed more of a kick for our tastes. Next time, I'd double all of the spices and the garlic. It's easy, though, which is great.

gunnercade's Review

SingingGourmand
November 15, 2008
This is definitely not hummus. I added more paprika and salt for a bit of a kick. It is delicious with celery and carrots-and it's good for you!