Ingredients:
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup Carnival Curry sauce (adjust to your desired spice level)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 cup roasted red peppers, chopped (from a jar)
- 1/4 cup roasted sweet potato cubes (cooked or canned)
- Juice of 1/2 lemon
- Salt and black pepper to taste
- Chopped fresh cilantro, for garnish (optional)
Instructions:
- In a food processor, combine chickpeas, tahini, Carnival Curry sauce, olive oil, garlic, red peppers, sweet potato cubes, and lemon juice.
- Process until smooth and creamy, scraping down the sides of the bowl as needed.
- Season with salt and pepper to taste.
- Transfer to a serving dish and garnish with chopped fresh cilantro, if desired.
- Serve with your favorite dippers, like pita bread, crudités, or crackers.
Tips:
- If you don't have roasted red peppers or sweet potato cubes, you can omit them or substitute with other roasted vegetables, like eggplant or zucchini.
- For a smoother dip, remove the chickpea skins before processing. You can do this by rubbing the drained chickpeas between your fingers.
- This dip can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy! - Drunken Panda