Chickpea Dip with Sun-Dried Tomato

Name: Chickpea Dip with Sun-Dried Tomato
Prep time: 15 min
Yield: 10
Cuisine: Árabe
Ingredients: 2 cans chickpeas, without its liquid; 1/2 cups tomato, sun-dried in oil; 2/3 cups water; 3 tablespoons olive oil; 2 cloves garlic, halved; 1/4 teaspoons paprika; 1 teaspoon salt; 1/4 teaspoons pepper; 1/4 cups lime juice

Lorenza Ávila

This hummus or chickpea dip features sun-dried tomatoes, giving it a distinct and delicious flavor, served with pita bread. It is a great snack for vegetarians as it is healthy protein.

Reviewed by Editorial Team of Kiwilimón

Published: 26-12-2011

Preparation

15 mins

Low

Place the chickpeas (without their liquid), the sun-dried tomatoes in their oil (reserving some for garnish), water, olive oil, garlic, salt, and pepper in a food processor. Process until it has a dip-like consistency. Taste and add more salt if necessary. Also, add lemon juice to taste. Transfer to a bowl and refrigerate for at least one hour. To serve, drizzle a little olive oil on top, sprinkle with paprika, and serve with warm pita bread.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

Provided by

Presentation

Garnish the hummus with chopped sun-dried tomatoes in the center or with some chili.

Chickpea Dip with Sun-Dried Tomato

Ingredients

Preparation

Nutritional information

Presentation

Tips

Sign up for the newsletter