4 tablespoons
extra-virgin olive oil, divided
1 cup
Fisher® Sliced Almonds, divided
1 small
red onion, finely chopped
2 cloves
garlic, finely chopped
1 teaspoon
dried oregano
1/2 teaspoon
kosher salt
1 can
(15 ounces) low-sodium chickpeas, rinsed
1 teaspoons
curry powder
1/8 teaspoon
cayenne pepper
2 tablespoons
tahini
1/4 teaspoon
lemon zest
1 tablespoon
lemon juice
1/2 cup
water
Food Safety Instruction
DIRECTIONS
- Heat 2 tablespoons oil in medium skillet on low heat. Add ¾ cup Fisher® Almonds, onions, garlic, oregano and salt. Cook and stir 5-8 minutes or until onions are softened. Stir in chickpeas, curry and cayenne. Cook and stir on medium heat 10-12 minutes or until chickpeas break apart easily when pressed with a spoon.
- Transfer mixture to food processor. Add tahini, lemon zest and juice, and the remaining 2 tablespoons oil. Process until smooth. With motor running, add water a few tablespoons at a time until the desired consistency is reached. Season with additional salt, if desired.
- Spoon into serving bowl and top with remaining nuts. Serve with vegetable dippers, pita chips, naan or crackers.
