Categories
Snacks

Vegetable Dip

What you will need

Staple Pantry Items 

Garbanzo Beans
Extra Virgin Olive Oil
Old Bay Seasoning 
Tahini
Red Chili Flakes 

Refrigerator Items

Lemons (or Fresh Lemon Juice)
Fresh Garlic
Red Bell Pepper
Red Onion
Cilantro 

Kitchen Equipment 

Food Processor 
Lemon Juicer
Cutting Board
Knife

Recipe

1 Can Garbanzo Beans (drained)
3 Cloves Garlic
1/4 Cup of Diced Red Bell Pepper
1/2 Cup Chopped Red Onion (about 1/4 the size of a large red onion)
1/4 Cup of Chopped Cilantro (about half a bunch)
1/2 Tablespoon Red Chili Flakes
1 Tablespoon Salt
1 Tablespoon Lemon Juice
1 Cup Tahini

Instructions

Before you begin

Wash all produce. 

Squeeze the Fresh Lemons to produce 2 Tablespoons of Juice.

Open the Tahini and stir thoroughly. (The oil separates to the top, you must combine the oil with the sesame mixture in the bottom of the container.) 

Chop the following 

Red Bell Pepper. You will need 1/2 a Cup. 

Red Onion. You will need 1/2 Cup. 

Cilantro. You will need 1/4 Cup. 

In order, add the following items to the Food Processor;

1 Can Garbanzo Beans (drained)
3 Cloves Garlic
1/4 Cup of Diced Red Bell Pepper
1/2 Cup Chopped Red Onion (about 1/4 the size of a large red onion)
1/4 Cup of Chopped Cilantro (about half a bunch)
1/2 Tablespoon Red Chili Flakes
1 Tablespoon Salt
1 Tablespoon Lemon Juice
1 Cup Tahini

Mix for precisely one minute. 

Taste to make sure the dip has enough Salt and Lemon Juice. Add more of either and mix if you think the dip needs it. 

You’re done! 

It’s important not to over blend this dip. When eating, you want to be able to distinguish small bites of each raw ingredient in the mixture. Blending everything to one creamy mixture will yield a different taste.