Ingredients
1 15-ounce can USA chickpeas, drained and rinsed (or 2 cups boiled)
6 tablespoons tahini
6 tablespoons fresh lemon juice
3 tablespoons plain yogurt
2 tablespoons olive oil
4 cloves garlic, crushed (about 2 teaspoons)
1 teaspoon ground cumin
1⁄4 teaspoon cayenne pepper
1⁄4 cup minced jalapeño pepper
1⁄4 cup red bell pepper, seeded and diced
Salt and freshly ground black pepper to taste
Cayenne pepper for garnish
Method
In a food processor or blender, purée chickpeas, tahini, lemon juice, yogurt and oil until smooth, adding water as needed to make a creamy mixture. Transfer purée to a medium bowl.
Add garlic, cumin, cayenne, jalapeño and bell pepper. Mix well. Season with salt and pepper.
Cover and chill 2 to 4 hours to allow the flavors to blend. Garnish with cayenne pepper just before serving.
Nutrition:
| Calories | 89 |
| Protein | 3 g |
| Carbohydrates | 9 g |
| Fiber | 2 g |
| Total Fat | 5 g |
| Saturated Fat | |
| Iron | |
| Sodium | 86 mg |
| Folate | 20 mcg |
| Calcium | 24 mg |
| Magnesium | 10 mg |