• 2 cans (15 ounces each) chickpeas (garbanzo beans), rinsed
  • 2/3 cup crumbled feta cheese, divided
  • 1/3 cup roasted red pepper strips, divided
  • 1 clove garlic
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon toasted sesame oil
  • Juice of 1/2 lemon
  • TRISCUIT Crackers


Process chickpeas, 1/2 cup cheese, 1/4 cup peppers and next 4 ingredients in food processor until smooth.

Spoon into serving bowl; top with remaining cheese and peppers.

Serve with crackers.

Tip: Serve with Triscut Thin Crisps or Wheat Thins Crunch Stix in Honey Wheat. Two kinds of crunch: Serve dip with cut-up fresh vegetable dippers in addition to the crackers.

Recipe reprinted by permission of Mondelez. All rights reserved.

RecID 71