- 8
- 5 mins
- 5 mins
4.3/5
(3 Votes)
Ingredients
- 15 oz can chickpeas, drained and rinsed
- 3 tbsp. nut butter
- 2 cloves garlic, finely minced
- 2 tsp. coconut sugar
- 1 tbsp. sriracha (or to taste)
- 2 tsp. lime juice (or more, to taste)
- 1/2 tsp. gluten free low sodium Tamari
- 1/4 inch of ginger, grated
- 1/4 tsp. sesame oil
- 3 tbsp. olive oil
- Salt and pepper, to taste
- Salted peanuts, finely chopped
- 1 green onion, sliced on a bias
- 2 tbsp. cilantro leaves
- Sriracha, if desired
Preparation
Step 1
In a food processor, puree the dip ingredients until smooth. Transfer to a serving bowl.
Top with peanuts, green onion, cilantro and an extra drizzle of Sriracha, if desired. Serve with fresh cut veggies or baked pita chips.