Garlic Parsley Dip

Serving size:
 2 Cups

Ingredients

    • 1 t
    • toasted sesame oil
    • 1⁄2 c
    • olive oil
    • 6 clv
    • garlic (3 chopped and 3 left whole)
    • 2
    • poblano peppers (seeds and ribs removed, chopped)
    • 1⁄2 t
    • coriander seeds
    • 2 t
    • tahini
    • 1 c
    • chickpeas (canned)
    • 2
    • sardine fillets (canned)
    • 1
    • lemon (juice of)
    • 1 t
    • salt
    • 2 T
    • parsley (fresh, chopped)
Prep
15 minutes
Ready in
15 minutes

Description

This is a super easy, incredibly flavorful dip. Serve it with sliced baguette or crackers.

Adapted from www.marcussamuelsson.com

Instructions

In a small skillet, heat the sesame oil and ollive oil over medium heat. Add the chopped garlic, poblano, coriander seeds, and tahini. Sauté until the garlic is golden, about 4 minutes.

Place the whole garlic cloves, chickpeas, sardines, lemon juice, and salt in a blender. Add the warm garlic-oil-tahini mixture to the blender, and purée until smooth. Transfer to a bowl, then fold in the chopped parsley and serve.

Course: 

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