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Contributed by: Kate McGoey-Smith, DipNrsg, MSW, RSW, FM. Cert. ACT/Prosocial Matrix Facilitator.


  • 1 large clove garlic, peeled
  • 15 ounces (1 1/2 cups) chickpeas (no salt added, if possible), drained and liquid reserved
  • 2 tbsp. lime juice
  • 1/2-1 tbsp. chopped canned chipotle peppers (adjust according to how spicy you like it)
  • 1 tbsp. chopped red onion and extra for garnish-chopped
  • 1 tbsp. tomato paste
  • 1/4 tsp. chili powder
  • 1/4 tsp. cumin
  • 1-2 tbs of water if needed
  • salt to taste


  1. With Food Processor running, drop garlic and process until chopped
  1. Add chickpeas, drained and lime juice – if dry add 1-2 tBp of water
  1. Add chipotle peppers, red onion, tomato paste, chilli powder, cumin and process until smooth
  1. Transfer ingredients to small bowl and garnish with red onion
Serve with assorted veggies like baby carrots, mushrooms. English cucumber wedges; red pepper slices and more.