AuthorChuckHThis makes 6-8 servings and is a perfect substitute for nacho cheese or guacamole. It has 2.1 grams of fiber. If you toast high fiber tortillas to make chips and dip serving broccoli you can get 1/2 your required fiber in one meal.
Ingredients:
Directions:
Juice lemon and set a side.
Chop parsley and set a side.
Chop garlic and set a side.
In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice, cumin, red pepper flakes, cayenne, and salt. Pulse a few times to chop up the chickpeas.
With the motor running, pour in the olive oil and process until smooth paste forms.
Transfer to a bowl and refrigerate for about 1 hour.
Serve with pita chips, celery sticks, carrots sticks, and radishes. You may want to let it warm slightly before serving.
Enjoy!
0 servings
- This recipe has less than 100 calories per serving. I usually have it with a serving of Beanitos Tortilla chips or in a high fiber taco shell.
- I have added just about any pepper and you can add a spicier if you prefer.
- Cook time is actually refrigerator time.
Ingredients
Directions
Juice lemon and set a side.
Chop parsley and set a side.
Chop garlic and set a side.
In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice, cumin, red pepper flakes, cayenne, and salt. Pulse a few times to chop up the chickpeas.
With the motor running, pour in the olive oil and process until smooth paste forms.
Transfer to a bowl and refrigerate for about 1 hour.
Serve with pita chips, celery sticks, carrots sticks, and radishes. You may want to let it warm slightly before serving.
Enjoy!
Notes
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