Place all ingredients into a food processor or blender. Blend, adding water, 1 Tbsp (15 mL) at a time, if necessary, to desired consistency. Serve with fresh veggies & pita chips.
Black Bean Dip
Use a 19 oz (540 mL) can of black beans instead of chickpeas, swap the sundried tomato dressing for 1/2 cup (125 mL) ranch dressing, add 1/2 tsp (2 mL) cumin, and eliminate water.
Lentil Dip
Use a 19 oz (540 mL) can of lentils instead of chickpeas, swap the sundried tomato dressing for 1/2 cup (125 mL) ranch dressing, add 1 tsp (5 mL) hot curry powder, and eliminate water.
Place all ingredients into a food processor or blender. Blend, adding water, 1 Tbsp (15 mL) at a time, if necessary, to desired consistency. Serve with fresh veggies & pita chips.
2
Use a 19 oz (540 mL) can of black beans instead of chickpeas, swap the sundried tomato dressing for 1/2 cup (125 mL) ranch dressing, add 1/2 tsp (2 mL) cumin, and eliminate water.
3
Use a 19 oz (540 mL) can of lentils instead of chickpeas, swap the sundried tomato dressing for 1/2 cup (125 mL) ranch dressing, add 1 tsp (5 mL) hot curry powder, and eliminate water.
