Mediterranean Chickpea Dip
Great as a sandwich spread. Good with grilled vegetables such as eggplant, zucchini and red peppers.


2 (15 ounce) can chickpeas,rinsed and drained
1/4 cup tahini [or peanut butter]
1/4 cup Olive oil
2 Tbsp. fresh lemon juice
3 cloves Garlic, chopped
1/2 tsp. salt
1 crackers [or pita bread]


COMBINE chickpeas, 1/3 cup water, tahini, Frank's RedHot Sauce, olive oil, lemon juice, garlic and salt in food processor. Cover; process until very smooth.

PLACE dip into serving bowl. Cover and chill 30 min. before serving.

SERVE with crackers or pita bread and vegetable dippers.

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