SMOOTH AND SPICY BEAN DIP
Serves 12
1 15-ounce can chickpeas, drained
1/4 cup chopped onion
2 tablespoons lemon juice
2 tablespoons olive oil
1-2 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon hot pepper sauce, or to taste
1/4 cup finely chopped parsley
Cooking Directions
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.
Serving Suggestions
Tailgate with a South-of-the-Border flavor. Serve with vegetable relishes and pita bread wedges, crisped in a hot oven.
Nutrition Facts
Calories 63 calories; Protein 2 grams; Fat 3 grams; Sodium 111 milligrams; Cholesterol 0 milligrams; Saturated Fat 0 grams; Carbohydrates 7 grams; Fiber 2 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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