3 Cups drained cooked or canned chickpeas
1 ¼ Cups tomato puree
1 small onion, coarsely chopped
3 garlic cloves, peeled
3 Tbsp Olive Oil – Try the Coratina Olive Oil!
2 Tbsp lemon juice
2 tsp Dried Oregano
1 tsp Ground Coriander
1 tsp Cumin
1 tsp Ground Ginger
1 tsp Salt
¼ tsp Cayenne Pepper
1 medium-large ripe but firm tomato, peeled, seeded, and cut into a small dice
1 Tbsp chopped Parsley
Combine the chickpeas, tomato puree, onion, garlic, oil, lemon juice, oregano, coriander, cumin, ginger, salt, and cayenne in a food processor and process for a few seconds until mixture is well blended.
Taste and adjust the seasoning by adding more salt or cayenne if you want a spicier mix. Process again until you have a puree.
To serve, garnish the dip with tomato and parsley.
Note: This is a great recipe to try experimenting with different types of chile powders. Don’t limit yourself to just cayenne. Try Chipotle Chile Powder, Maras Chile, Urfa, Aji Amarillo, or any other chile that suits your heat level!