Spicy Chickpea Dip

• 1 tsp. whole cumin seeds
• 2 15-oz. cans chickpeas, rinsed and drained
• 3 Tbs. lemon juice
• 3 cloves garlic, chopped (about 1 Tbs.)
• 1/4 tsp. hot paprika
• 18 tsp. cayenne pepper
• 2 Tbs. olive oil

1. Cook cumin seeds in small skillet over medium heat 3 minutes, or until lightly toasted, shaking pan constantly.
2. Transfer to plate, cool, then grind to fine powder in coffee grinder or spice grinder.
3. Blend chickpeas, lemon juice, garlic, cumin, paprika and cayenne in food processor until finely chopped.
4. With machine running, add olive oil in steady stream, and process until smooth.
5. Spoon mixture into shallow bowl, and season with salt and pepper.
6. Serve at room temperature.

cumin seeds, chickpeas, lemon juice, garlic, hot paprika, cayenne pepper, olive oil

Taken from www.vegetariantimes.com/recipe/spicy-chickpea-dip/ (may not work)