I call this houmous even though it doesn't contain any chickpeas. Serve with pita bread or corn chips.
Recipe was way too sloppy once processed (I had halved the recipe originally). Ended up adding in a 400g can of chickpeas, 2 tbsp tahini, 1/2 chilli and 1 tbsp sweet chilli sauce. Made a very nice thai style hoummos then! - 29 Mar 2012
I love this dip! I followed the modifications of another reviewer (1/2 lemon- juiced, 1 Tbsp chopped garlic, 1/2 tsp of crushed red pepper & sub 2 TBSP chopped fresh italian parsley for the cilantro)it's out of this world! I follow the WW Core Plan and this fits in great. It's the best served with homemade pita chips but is equally delicious with raw brocoli, celery and red pepper. I've already made this 4 times this summer! - 25 Jun 2008 (Review from Allrecipes USA and Canada)
I make this all the time, it is very similar to one that Giada makes on Everyday Italian. I reduce the lemon to 1/2 of a juiced lemon, add 2 tablespoons of fresh Italian parsley, omit the cilantro, 1 tablespoon chopped garlic and 1/2 teaspoon crushed red pepper. Serve with pita triangles that have been sprinkled with olive oil, oregano, salt and pepper(both fresh ground from a salt & pepper mill) and then bake the pitas for 8 minutes at 400 degrees. Fabulous with the dip and good for you too! - 04 Oct 2007 (Review from Allrecipes USA and Canada)