Katie
I was looking for a new tip to make to bring to my friend’s shore house this past weekend. Don’t get me wrong, I *love* my onion dip (you know, good old sour cream and Lipton’s onion soup mix), and I enjoy my cheeseburger dip and spinach artichoke dip very much. But, I was in the mood for a change, and after searching some blogs, I found this for inspiration.
I changed it slightly…instead of roasted red peppers I used pimentos (because they were already in my fridge). I was expecting a sort of hummus, but I’m not really sure if that’s what I ended up with. It was, however, a definite dip…great for chips or crackers or fresh veggies. Best part = there was absolutely no cooking involved!
You’ll need a food processor or blender for this one. I don’t have either. *Luckily*, I have a mini food chop, which worked just fine…
- Drain a can of chickpeas and add them to your food processor.
- Peel 2 cloves of garlic and pile up about 2 tablespoons of fresh parsley (just the leaves, no stems!).
- Add the garlic and parsley to the food processor.
- Slice up 1 large pimento pepper (or roasted pepper…make sure you remove all seeds).
- Add the pepper to the processor.
- Add the juice of 1 lemon.
- Add 2 tablespoons of sesame oil.
- Add some s&p to taste.
Sorry it’s blurry…I guess I wasn’t paying attention when I took it!
- Process all ingredients together until smooth.
- If the consistency is a little thick for you, add a splash of water (about 1/8 cup).
Serve immediately or refrigerate until needed. Serve with whatever dippers you’d like. I think I’ll try this again with a roasted red pepper instead of the pimento. I’m sure it’s equally as tasty. Enjoy!
