Asian Chickpea and Coriander (Cilantro) Dip

[Guest guest]

Asian Chickpea and Coriander (Cilantro) Dip

 

 

1 large bunch fresh coriander (cilantro), stems trimmed

1 large garlic clove, peeled

4OO g (14 oz) can chickpeas, drained

1/4 cup oil

6 teaspoons lemon juice

2 teaspoons sweet chilli sauce

1 teaspoon ground cumin

salt and pepper

rice crackers, to serve

 

 

1. In a blender or food processor grind coriander (cilantro) and

garlic briefly.

 

2. Add the remaining ingredients and process to a reasonably smooth

paste, adding 1 tablespoon of water if too thick or dry.

 

3. Spoon into a bowl and serve with rice crackers.

 

 

Makes 1 1/2 cups.