Spicy Chickpea Dip
Taking the tahini (sesame paste) out of this hummus variation makes it a low-fat dip that’s still full of flavor. Toasting whole cumin seeds and then grinding them to a powder adds a smoky flavor you can’t get from preground cumin. Serve with pita crisps and raw veggies.
- Cook cumin seeds in small skillet over medium heat 3 minutes, or until lightly toasted, shaking pan constantly. Transfer to plate, cool, then grind to fine powder in coffee grinder or spice grinder.
- Blend chickpeas, lemon juice, garlic, cumin, paprika and cayenne in food processor until finely chopped. With machine running, add olive oil in steady stream, and process until smooth.
- Spoon mixture into shallow bowl, and season with salt and pepper. Serve at room temperature.