Follow these steps for perfect results
fresh coriander
stems trimmed
garlic
peeled
chickpeas
drained
oil
lemon juice
trident sweet chili sauce
ground cumin
salt
pepper
rice crackers
to serve
Combine fresh coriander stems and peeled garlic clove in a blender or food processor.
Grind briefly until finely chopped.
Add drained chickpeas, oil, lemon juice, sweet chili sauce, and ground cumin.
Process until a smooth paste forms.
If the mixture is too thick or dry, add 1 tablespoon of water and continue processing.
Spoon the dip into a serving bowl.
Serve with rice crackers.
Expert advice for the best results
Adjust the amount of chili sauce to your preference.
For a smoother dip, peel the chickpeas before blending.
Add a pinch of red pepper flakes for extra heat.
Everything you need to know before you start
5 mins
Can be made 1-2 days in advance.
Garnish with a sprig of fresh coriander and a drizzle of olive oil.
Serve chilled or at room temperature.
Pairs well with raw vegetables such as carrot sticks, cucumber, and bell peppers.
The acidity cuts through the richness of the dip.
Discover the story behind this recipe
Chickpea dips are common in Middle Eastern and Mediterranean cuisine.
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