Indian Chickpea Spread

Indian Chickpea Spread

Ingredients:
2 Tbsp canola oil
2 jalapeño chile peppers, seeded and minced (wear gloves when handling; they burn)
1 Tbsp minced fresh ginger
2 cloves garlic, minced
2 tsp ground cumin
1 tsp ground coriander
19 oz (540 mL) canned chickpeas, drained and rinsed
⅓ cup nonfat plain yogurt
2 Tbsp lime juice
⅛ tsp salt

Directions:
Ground black pepper
2 Tbsp chopped fresh cilantro or parsley
1. In small skillet, heat canola oil over medium-high heat. Add chile peppers, ginger, and garlic.
Cook, stirring, until fragrant, about 30 seconds. Stir in cumin and coriander. Remove from heat and
transfer to food processor.
2. Add chickpeas, yogurt, lime juice, salt, and black pepper to taste. Process until smooth. Transfer to
medium bowl and stir in cilantro (or parsley).