Ingredients (use vegan versions):
- 2 cups cooked chickpeas (substitute with canned black or kidney beans if you prefer)
- 2 cloves garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1 hot chili of your choice (optional, or add more!), minced
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 3 tblsp fresh minced cilantro/
- salt and pepper to taste
Directions:
Saute the garlic, ginger, chili, ground coriander and cumin
in a small saute pan, with a little water till garlic is soft.
Add to chickpeas. Mash thoroughly.
Add cilantro leaves and salt/pepper.
Serve cold or at room temperature as a dip.
Notes: Chopped cucumber, boiled cubed potatoes, minced scallions, and/or
grated carrot are all nice additions
Serves: Varies
Preparation time: Very little
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