Monday, November 14, 2011

Garbanzo Fiesta Dip

Here's a spicy, lighter alternative to hummus that delivers full garbanzo (chickpea) flavor with a festive, zesty kick.  Feel free to add more jalapenos for a spicier dip, or less for a milder one.  Enjoy with raw veggies, tortilla chips, pita chips, on a bed of lettuce, or as a wrap or pita filling.

2 cans (15.5 oz each) chickpeas (garbanzos), drained, liquid reserved
6 to 8 cloves garlic (or 10 for a more garlicky flavor)
Juice of half a lime
1 Tbs extra virgin olive oil
Salt to taste
2 Tbs diced pickled jalapenos
2 Tbs diced pimientos
Optional:  chili powder and/or chopped cilantro as garnish

Place the chickpea, garlic, lime juice and olive oil in your food processor or blender and process to desired smoothness, adding some of the reserved chickpea liquid as needed if the texture is too thick and tasting to see if you need to add salt.  If using a blender, you may need to pause a few times to use a spatula to scrape the sides.  When the garbanzo mixture is as smooth as you like it, use a spatula to transfer to a bowl and stir in the jalapenos and pimientos.  Taste for balance and add salt if desired.  You can even stir in a few drops of your favorite hot sauce for a spicier dip (a Mexican brand like El Yucateco works best).  Serve in a dip bowl or other dish and sprinkle the top with chili powder and/or chopped cilantro if desired.  Another option for a more fiery dip:  Sprinkle with a little Habanero Seasoning From Hell.

Zestfully yours,

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