It’s your turn to post your comments as a “vote” for my recipe! Do so quickly since the first 500 people to comment will receive a sample of dry pea and lentils for free.
I hope you’ve enjoyed my recipes for the Dry Pea and Lentil Council Recipe Contest. This posting concludes the recipe contest. And since we’re in the midst of a warm spell here in NJ, I’m going to repost my Southwestern Chickpea Dip.
So hurry up, post a comment (anything you’d like to say) and then shoot an e-mail to: email@example.com with your name and address. (Your personal information will not be used by the Dry Pea and Lentil Council or provided by any outside vendors.)
Southwestern Chickpea Dip
Makes 2 cups
This flavorful dip made with chickpeas is a nice variation on traditional hummus. The spicy and tangy taste makes it a perfect appetizer before a southwestern meal. Serve it with tortilla chips or veggies.
2 cups chick peas
2 garlic cloves minced
½ cup cilantro, washed and chopped
Juice from 2 limes
1 chipotle pepper
¼ cup canola oil
1 teaspoon salt
4 teaspoons water
In a food processor or blender fitted with a steel blade, puree all of the ingredients until smooth. Gradually add a few teaspoons of water as you puree and stop to scrape the bowl a few times. This process should take up to five minutes to get a really smooth consistency.