Serrano Chili and Cilantro Chickpea Dip

• 1 cup Canned, Drained Chickpeas
• 2 Tablespoons Sour Cream
• 1/2 cups Chopped Fresh Cilantro
• 4 cloves Chopped Garlic
• 2 Tablespoons Fresh Lemon Juice
• 1 whole Seeded Serrano Chili
• 1 Tablespoon Water
• 1/2 teaspoons Salt
• Suggested Raw Vegetables To Accompany: Carrot Sticks And Raw Sugar Snap Peas

1. You will also need: A food processor or blender.
2. 1.
3. Put the chickpeas, sour cream, cilantro, garlic, lemon juice, chili and water in the bowl of the processor or blender and mix until smooth.
4. 2.
5. Transfer the dip to a bowl and add the salt.
6. Taste and add more salt if you think necessary.
7. 3.
8. Refrigerate the dip until about an hour before serving.
9. Remove it from the refrigerator to come to room temperature.
10. Surround the bowl of dip with some raw vegetables ... the suggested ones are carrot sticks and sugar snap peas.

chickpeas, sour cream, fresh cilantro, garlic, lemon juice, serrano chili, water, salt, vegetables

Taken from tastykitchen.com/recipes/appetizers-and-snacks/serrano-chili-and-cilantro-chickpea-dip/ (may not work)