Moroccan Chickpea Dip – a delicious recipe with chickpeas, tahini, lemon juice, garlic, ground cumin, coriander. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Put the chickpeas, tahini, lemon juice, half the garlic and the cumin into a food processor and process until smooth.
2
With the motor running, add the coriander and olive oil and process until smooth, transfer to a bowl and then cover and set aside.
3
Cook the capsicum and tomatoes on a lightly oiled chargrill pan or barbecue plate until the skins have blackened and then transfer to a plastic bag and allow to cool and then peel the capsicum and tomatoes (the best way to do this is to put a cross in the bottom and plunge into boiling water for about 30 seconds, remove and peel), remove the seeds and finely chop the flesh.
4
Chop the remaining garlic and combine with the chopped capsicum and tomatoes and season with sea salt and pepper.
5
Spoon the capsicum mixture onto the chickpea dip and serve with celery sticks for scooping.
461
kcal
Calories
18
g
Fat
64
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 400 g chickpeas (13oz rinsed and drained), 2 tablespoons tahini, 1/4 cup lemon juice (60ml/2floz), 4 garlic cloves, and more.
Yes, Moroccan Chickpea Dip falls under the Vegetarian category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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