Spicy Chickpea Dip
Taking the tahini (sesame paste) out of this hummus variation makes it a low-fat dip that’s still full of flavor. Toasting whole cumin seeds and then grinding them to a powder adds a smoky flavor you can’t get from preground cumin. Serve with pita crisps and raw veggies.
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Taking the tahini (sesame paste) out of this hummus variation makes it a low-fat dip that’s still full of flavor. Toasting whole cumin seeds and then grinding them to a powder adds a smoky flavor you can’t get from preground cumin. Serve with pita crisps and raw veggies.
Ingredients
- 1 tsp. whole cumin seeds
- 2 15-oz. cans chickpeas, rinsed and drained
- 3 Tbs. lemon juice
- 3 cloves garlic, chopped (about 1 Tbs.)
- 1/4 tsp. hot paprika
- 1/8 tsp. cayenne pepper
- 2 Tbs. olive oil
Preparation
- Cook cumin seeds in small skillet over medium heat 3 minutes, or until lightly toasted, shaking pan constantly. Transfer to plate, cool, then grind to fine powder in coffee grinder or spice grinder.
- Blend chickpeas, lemon juice, garlic, cumin, paprika and cayenne in food processor until finely chopped. With machine running, add olive oil in steady stream, and process until smooth.
- Spoon mixture into shallow bowl, and season with salt and pepper. Serve at room temperature.
Nutrition Information
- Serving Size Makes about 3 cups
- Calories 85
- Carbohydrate Content 11 g
- Cholesterol Content 0 mg
- Fat Content 3 g
- Fiber Content 3 g
- Protein Content 3 g
- Saturated Fat Content 0 g
- Sodium Content 176 mg
- Sugar Content 1 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g