Things You'll Need:
- 1 cup dried chickpeas
- One 8-oz regular or vegan cream cheese (optional)
- 4 tbsp. canola or extra light virgin olive oil
- 1 tsp. dill
- ¼ to ½ tsp. cayenne pepper
- 1 tsp. onion powder
- 2 tomatoes
- 1 red pepper
- ½ medium onion
- 2 cloves garlic
- 1 tbsp. chopped cilantro
- ½ of 6-oz can black olives, diced
- Salt and pepper
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Step 1
Soak chickpeas in water that is 2 to 3 inches above the peas, overnight or for at least 8 hours. Bring chickpeas to a boil, and then reduce the heat to simmer for 2 hours. Set aside to cool.
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Step 2
In a food processor, puree the chickpeas with the cream cheese, oil, dill, cayenne pepper and onion powder.
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Step 3
Cut up tomatoes, red pepper and onion into large chunks. Add to chickpea mixture, along with garlic cloves and cilantro. Puree.
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Step 4
Transfer to a large mixing bowl. Add diced olives and stir, distributing evenly throughout. Salt and pepper to taste.
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Step 5
Chill your vegetable dip for 1 to 2 hours and serve.








