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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

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