How to Make Vegetable Dip

Give your guests something different than the usual vegetable dip you find at just about every party. Surprise them with a homemade recipe bursting with the kind of fresh flavors you won’t find in any store bought dips.

Difficulty: Easy

Instructions

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

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.

2. In a food processor, puree the chickpeas with the cream cheese, oil, dill, cayenne pepper and onion powder.

3. Cut up tomatoes, red pepper and onion into large chunks. Add to chickpea mixture, along with garlic cloves and cilantro. Puree.

4. Transfer to a large mixing bowl. Add diced olives and stir, distributing evenly throughout. Salt and pepper to taste.

5. Chill your vegetable dip for 1 to 2 hours and serve.

Tips & Warnings

• Best served with celery, carrot and zucchini sticks.
• Also makes a great sandwich spread and dip for chips and crackers.
• For variations on this vegetable dip recipe, add avocado to Step Two and whole cooked black beans to Step Four.