Chickpea Spread

This appetizer is delicious and good for you too.

2 15 oz. cans chickpeas, rinsed and drained
½ red pepper, diced fine
3 cloves garlic, minced
¼ tsp. cayenne pepper
½ tbsp. Vegenaise or reduced fat mayo
1/3 cup olive oil
½ tsp. cumin
1/8 tsp. paprika
1 tbsp. chopped chives
salt and pepper

1) In large bowl, mash chickpeas. Can be chunky, but there should be no whole chickpeas left. I used a potato masher.

2) Add diced red pepper and stir.

3) In small bowl, whisk together remaining ingredients. Pour dressing over chickpea mixture and blend together.

4) Serve with blue corn tortilla chips or your favorite crackers.

Tip: Leave out the mayo if serving at outdoor tailgate or picnic, and the dip can be left out for a long time.

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