First of all, Happy 2010! January has come back around and here we are at the beginning of another year. I hope this new year is full of wonderful moments and you all stay happy and healthy.
To start this new year off, I decided to post a recipe to a great party appetizer, and since we are just wrapping up a full season of holiday parties, I had some time to perfect this recipe. This dip is full of protein and is a great accompaniment to some of the other not so healthy cheese dips of the season.
1 15 oz. can of chick peas, drained (garbanzo beans or channa)
1/4 c. extra virgin olive oil
2 tbsp. lemon juice
2 tsp. chopped garlic
2 tsp. garlic powder
1 tsp. ground cumin powder
1 tbsp. red pepper flakes
salt and pepper to taste
Put chick peas, lemon juice, chopped garlic, garlic powder, cumin powder, pepper flakes, salt and pepper into a food processor. Turn processor on and pulse for 3 pulses. Slowly add the oil a little at a time, alternating between a few pulses with the food processor and adding more oil. As you add more oil, the mixture will become smoother. You may need to add more or less oil than what the recipe calls for, until you get the consistency you want. Taste the mixture and add more salt and pepper as you see fit.
Happy New Year!