A few essential pantry items are all you need for this quick dip.
Course
Dip
AuthorLemons & Anchovies
Ingredients
2 15-ozcans garbanzo beanschickpeas, drained
1/2cupsun-dried tomatoespacked in oil but drained
4clovesgarlic
1/8teaspooncayenne powder
2tablespoonsfresh lemon juice
2heaping teaspoons almond butteruse tahini if you have it
1/2cupolive oilplus about 2 more tablespoons
saltto taste
paprika for garnish
Instructions
Process the garbanzo beans, sun-dried tomatoes, garlic, cayenne powder and almond butter (or tahini) in a food processor until somewhat smooth. With the motor running, add the olive oil and continue to process until smooth. Stir in the lemon juice and add salt to taste. Transfer to a serving bowl, drizzle with a little more olive oil and sprinkle with paprika. Serve with pita chips or vegetables.