(Allergy-free)
1 can of chickpeas, drained
salt/pepper
1 Tbsp olive oil
3 Tbsp water
1 Tbsp lemon juice
Drain the can of chickpeas and place in blender. Add a dash of salt and pepper to your liking. Drizzle in the olive oil; pour in the water; and squeeze the lemon juice into the blender. First pulse the mixture then blend. Add more water until it is a light, smooth consistency.
Cut up fresh red peppers, cucumbers, snap peas, or any vegetable you love to dip. Serve the dip in your favorite little bowl and serve up with the vegetables. Your kids will love this light tasting dip too.
This dip is loaded with protein, fiber and flavor. Enjoy!
Sara Fry
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