Ingredients for Asian Chickpea And Coriander Dip
- 1 cup packed fresh coriander leaves (plus extra for garnish, optional)
- 2 cloves garlic
- 1 (15-ounce) can chickpeas (drained and rinsed)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (plus more for extra zing, to taste)
- Sweet Chili Sauce (for serving, quantity as desired)
- 1/2 teaspoon ground cumin
- A pinch of salt (or to taste), pepper (quantity not specified in recipe instructions)
- Rice crackers (for serving, quantity as desired)
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup tahini
- 1-2 tablespoons water (if needed to reach desired consistency)
- Pita bread (for serving, quantity as desired)
- Vegetable sticks (for serving, quantity as desired)
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How to Make Asian Chickpea And Coriander Dip
- Combine 1 cup packed fresh coriander leaves, 2 cloves garlic, 1 tablespoon lemon juice, 1/2 teaspoon ground cumin, and 1/4 teaspoon red pepper flakes (optional) in a food processor or blender.
- Add 1 (15-ounce) can chickpeas (drained and rinsed), 1/4 cup tahini, 2 tablespoons olive oil, and a pinch of salt. Process until smooth, adding 1-2 tablespoons of water if needed to reach desired consistency.
- Taste and adjust seasoning as needed. Add more lemon juice for extra zing, or salt to taste.
- Transfer the dip to a serving bowl and garnish with extra coriander leaves (optional).
- Serve immediately with your favorite dippers such as rice crackers, pita bread, or vegetable sticks.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
3g
Fat
29g
Carbs
32g
