Spicy Chickpea Dip

1. 1

   Cook cumin seeds in small skillet over medium heat 3 minutes, or until lightly toasted, shaking pan constantly.

2. 2

   Transfer to plate, cool, then grind to fine powder in coffee grinder or spice grinder.

3. 3

   Blend chickpeas, lemon juice, garlic, cumin, paprika and cayenne in food processor until finely chopped.

4. 4

   With machine running, add olive oil in steady stream, and process until smooth.

5. 5

   Spoon mixture into shallow bowl, and season with salt and pepper.

6. 6

   Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.