Skill Level: Easy - if you can boil an egg, you can make this

Serves 14 servings

Cook Time:1.50 hours

Ingredients

8 large shallots
1 (15-oz.) can chickpeas (garbanzo beans), drained, liquid reserved
1 garlic clove
1 tsp. kosher salt
1/3 cup tahini (sesame seed paste)
3 tbsp. fresh lemon juice
1 tbsp. olive oil
1/4 tsp. hot sauce
1/4 tsp. paprika
Pita chips, fresh vegetables (such as cucumber, cherry tomatoes, sliced carrots, celery sticks)

Directions

1. Preheat oven to 350°F. Remove the white papery peel from the shallots. Wrap shallots in foil. Bake1 hour; let cool 10 minutes.

2. In a food processor combine shallots, chickpeas, garlic, salt, tahini, lemon juice, oil, hot sauce, and 3 to 5 tablespoons of reserved chickpeas liquid; process until coarsely puréed. Transfer to a serving bowl and sprinkle with paprika. Serve chilled or at room temperature with pita chips and fresh vegetables for dipping.

Nutritional Facts (per serving)
83 calories
5g fat
1g saturated fat
0mg cholesterol
270mg sodium
8g carbohydrate
1g fiber
3g protein