Chickpea, Coriander and Sweet Chilli Dip

Below is another favourite dip recipe of mine. This dip, along with hummus and beetroot dip, with raw vegetable sticks or rice crackers, makes a great morning or afternoon snack.


  • 1 large bunch of coriander, stems trimmed
  • 1 garlic clove, diced
  • 2 x 400gm cans chickpeas, drained
  • 1 tablespoon olive oil
  • 2 small lemons, juiced
  • 2-3 tablespoons sweet chilli sauce
  • 2 teaspoons cumin
  • Salt and pepper to taste


Place all ingredients into a mixing bowl and blend together with a handmixer. You could also use a food processor. Blend together until smooth. Add extra lemon juice or some water if the mixture is too thick.

Makes approximately 2.5 cups. Store in fridge for up to 5 days.

Serve with vegetable sticks such as celery, carrot and capsicum, or rice crackers.


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