Ingredients
1 cup pecan pieces
3 cups chickpeas, rinsed and drained
2 cloves garlic
3 tablespoons fresh lemon juice
1 heaping teaspoon smoked hot paprika
1/8 teaspoon cayenne pepper
Sea salt, to taste
1/4 to 1/2 cup filtered water
To serve: raw veggies, roasted veggies, or add to a salad/sandwich
Process:
- Preheat the oven to 300 degrees F. Spread the pecans on a parchment lined baking sheet, and toast in the oven for 15 minutes. Remove and let slightly cool.
- Make the dip: Add the cooled, toasted pecan pieces to a food processor with the remaining ingredients for the dip. Blend until smooth, stopping to scrape down the sides and help the mixture along as needed.*
- Add any additional amount of the ingredients above if needed to suit your taste, and blend again. It can be served immediately, or stored in an airtight container in the fridge for up to one week. Serve with veggies or use as a spread on a sandwich or on a salad. Makes about 3 cups
*Recipe note: You could alternatively use a Vitamix/high speed blender for a creamier consistency, the processor results in a more textured dip
Nutritional Facts:
Calories
60
Fat
3g
Saturated Fat
0g
Sodium
95mg
Carbs
6g
Fiber
2g
Protein
2g
