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Veggie Dip - 48 Servings

Veggie Dip
Veggie Dip
Photo courtesy John Borge
This recipe comes from Northern Pulse Growers; “The Power of Pulses” recipe book


2 - No. 10 cans chickpeas, drained and rinsed (reserve some of the liquid)

2 Tbsp. jarred garlic, or 12 cloves

4 Tbsp. cumin

1 ½ c. lemon juice

¾ c. extra virgin olive oil


If using whole cloves of garlic, mince garlic in a food processor or by hand. In a large bowl combine all of the ingredients, including the minced garlic, and mix well. Puree the mixture in batches in the food processor. If the mixture is too thick you may need to add a few tablespoons of the reserved liquid. Stir well and serve chilled or at room temperature with crisp fresh vegetables.

Makes 48 servings.

Per serving (½ cup): 120 calories, 5 grams (g) of fat, 15 g carbohydrate, 4 g protein, 4 g fiber and 230 mg sodium.

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