Mexican Three Cheese Dip
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Cucumbers and Chickpeas with a Chili Lime Vinaigrette
Ingredients
- 1 large clove garlic, mashed or put through a garlic press
- 1 teaspoon lime zest
- Juice of one large lime
- 1/4 teaspoon ground cumin
- 1/2 teaspoon ancho chili powder
- 4 tablespoons honey
- 3 tablespoons grapeseed oil (or another neutral oil)
- 1/4 teaspoon salt
- 2 cups cooked chickpeas (or in a pinch, one 15 ounce can, rinsed and drained)
- 1 nice size English cucumber, cut into a small dice
- Salt and pepper to taste
Instructions
Cucumbers and Chickpeas with a Chili-Lime Vinaigrette serves 8 original recipe by Food52.
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