Ceci Bean Dip with Fresh Cilantro Recipe


Ceci Bean Dip with Fresh Cilantro Recipe

Another fresh recipe from Patricia Wells, food critic, and cookbook author extraordinaire. This one was adapted from her cookbook, Vegetable Harvest.

This recipes is quick, if you have the cilantro. Of course, Patricia grows her own. But most grocery stores have cilantro these days. And cilantro is very healthy for you.

2 cups canned chickpeas - drained (reserve the liquid), and rinsed
1 tablespoon freshly squeezed lemon juice
zest of 1 lemon
1/2 teaspoon fine sea salt
2 cloves hard-neck garlic - peeled, halved, minced
1 cup fresh cilantro - some leaves reserved for garnish

1. In a food blender or food processor, combine the chickpeas, lemon juice, lemon zest, salt and garlic, and most of the cilantro leaves. Blend until smooth, adding 5-6 tablespoons of the reserves liquid if necessary. Season to taste. Store in an airtight container in the fridge for up to two days.

2. Garnish with fresh cilantro leaves before serving.