Ingredients
Scale
- 1 cup cooked chickpeas
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/2 cup diced tomatoes
- 1/4 cup diced cucumber
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- In a food processor, combine the chickpeas, parsley, mint, tomatoes, cucumber, olive oil, lemon juice, garlic, salt, and pepper.
- Blend until smooth, adjusting the consistency with a little water if necessary.
- Taste and adjust the seasoning as needed.
- Serve in a bowl and drizzle with additional olive oil, if desired, and garnish with extra herbs.
Notes
- This dip can be served with pita chips, fresh veggies, or as a spread on sandwiches.
- For a spicier kick, add a pinch of cayenne pepper.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: Blend
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg