1 (15-ounce) can chickpeas, drained and rinsed1 clove garlic2 tablespoons tahini1/4 cup fresh parsley leaves6 fresh basil leaves1 medium scallion, chopped1 tablespoon chopped fresh dill1 teaspoon honey1 tablespoon fresh lemon juice1/8 teaspoon cayenne pepper1/4 teaspoon kosher salt1/3 cup extra-virgin olive oil
Options for dipping: carrot sticks, sliced cucumber and whole-wheat pita chips
Place ingredients in a food processor fitted with a steel blade and pulse until smooth. Serve with dippers.
Dana Angelo White via Food Network
·
This recipe was most recently featured in
Boston Organics Newsletter No. 31 of 2012.